Vegan Tofu Scramble Breakfast
Ingredients
- 1 tsp extra virgin olive oil
- Veggies of choice (e.g., kale, jalapeño, onion, mushrooms, broccoli, asparagus, peppers)
- 4 oz firm or extra firm tofu
- 1 TBSP cashew milk
- 1 TBSP nutritional yeast
- 1/4 tsp turmeric (optional)
- 1/4 tsp black lava salt or regular salt
- Seasonings of choice (e.g., paprika, garlic powder, basil)
Preparation
Heat 1 tsp extra virgin olive oil in a large cast iron skillet.
Sauté veggies until tender and move to the outside of the skillet, leaving a hole in the middle.
Place tofu in the middle and mash with the back of a wooden spoon. Pour cashew milk and seasonings directly on tofu and stir to combine.
Scramble with the veggies and season to taste.
Serve with avocado, steamed spinach, fresh tomatoes, and a drizzle of hot sauce.
Tips
Turmeric is optional and adds yellow color.
Black lava salt enhances eggy flavor but can be substituted with regular salt.
Customize with your favorite vegetables and seasonings for variation.
