Vegan Tofu Scramble with Toast
Ingredients
- 1/4 cup water
- broccoli
- mushrooms
- 1 diced Roma tomato
- 1/2 block tofu
- 1 tablespoon nutritional yeast
- 1/4 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic salt
- 1 tablespoon plant milk (cashew)
Accompaniments
- 2 slices sprouted rye toast
- eggplant garlic spread
- 1 vegan turmeric coconut wrap
Preparation
Sauté or steam broccoli and mushrooms in a pan with 1/4 cup of water for 4-6 minutes. Add a diced Roma tomato 3 minutes into steaming.
Crumble 1/2 block of tofu into the pan and stir or cook for 3-5 minutes with the top off.
Add 1 tablespoon nutritional yeast, 1/4 teaspoon turmeric, 1/2 teaspoon paprika, and 1/4 teaspoon garlic salt; stir and cook together for 5 minutes.
Add 1 tablespoon of plant milk and stir or cook for 2 minutes to make it softer like an eggy texture.
Serving
Serve with 2 slices of sprouted rye toast topped with eggplant garlic spread and 1 vegan turmeric coconut wrap.
