Though I am no longer vegan, I was for many many years. Tofu scramble was like an every weekend breakfast of choice. I trust non vegans will appreciate this recipe as well.
Heat oil in a large nonstick skillet over medium high. Add onions, carrots, peppers, and stir for about 4 minutes. Add kale and zucchini and stir occasionally for another 3 minutes. Add tofu and spices and continue to cook, stirring until the tofu begins to brown and the vegetables are just tender.
Serve warm. Delicious with a side of sliced avocado. Stir in nutritional yeast if desired. This lends a nutty flavor and more yellow coloring.
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