Sunshine Tofu Scramble for Breakfast
Ingredients
- 1 Tbsp vegan butter
- 1 Scallion
- Mini Peppers, sliced in rings (1 red, 1 yellow)
- Brussels sprouts, quartered cut
- Yellow Squash, quartered cut
- Zucchini, quartered cut
- Spinach, frozen chopped
- Green Peas, frozen
- Organic Extra Firm Tofu, half a block
- 1/8 tsp cayenne
- 1/4 tsp Salt
- 1/4 tsp Basil
- 1/4 tsp Red Pepper Flakes
- 1/4 tsp Black Pepper
- 1/2 tsp Turmeric
- 1/2 tsp Garlic Powder
Preparation
Melt vegan butter in a pan, sauté scallions until translucent.
Add mini peppers, Brussels sprouts, yellow squash, zucchini, spinach, and green peas. Sauté until tender.
Crumble half a block of organic extra firm tofu into the pan. Mix well with the vegetables.
Add cayenne, salt, basil, red pepper flakes, black pepper, turmeric, and garlic powder. Stir to evenly distribute the spices.
Cook the tofu scramble on medium heat, pressing down occasionally to remove excess moisture and brown the tofu.
Once the tofu scramble is cooked and golden brown, it's ready to serve.
