Tofu Scramble

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.

Serves 4

  • 2 teaspoons olive oil
  • 1/3 cup diced onion
  • 1 medium carrot, diced
  • 1/4 cup red bell pepper, diced
  • 1/2 cup kale, shredded
  • 1 small zucchini, diced
  • 14 ounces firm organic tofu, diced
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon garlic powder
  • 1 teaspoon tamari soy sauce or coconut aminos
  • Optional: 1 Tablespoon Nutritional Yeast

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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