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Tofu scramble is a delicious vegan breakfast

Tofu Scramble

Tofu scramble is a delicious vegan breakfast that’s loaded with plant-based protein and vegetables. Adding some turmeric gives a yellow hue and savory flavor to the crumbled bean curd.
Prep Time 15 mins
Cook Time 10 mins

Ingredients
  

  • 396 g soft tofu drained
  • 15 ml olive oil
  • 3 g minced garlic
  • 30 g diced red onion ¼-inch dice
  • 143 g diced red bell pepper ¼-inch dice
  • 2 ounces baby spinach
  • 4 g kosher salt
  • ¼ teaspoon turmeric
  • teaspoon black pepper
  • 1 avocado ¼-inch dice
  • 1 teaspoon minced parsley

Instructions
 

  • Line a baking sheet with paper towels.
  • Crumble tofu into 1-inch pieces onto the paper towels. Spread into an even layer and allow to drain for 15 minutes. Press with more paper towels before cooking.
  • Heat a 12-inch nonstick frying pan over medium heat.
  • Add olive oil and once hot and shimmering, add the garlic and onion. Saute for 30 seconds.
  • Add the bell pepper and saute for 2 minutes.
  • Add the spinach and saute until wilted, 2 minutes.
  • Add in drained tofu, salt, turmeric, and black pepper, stir to combine.
  • Cook and stir until tofu is hot and evenly coated in the seasoning mix, 3 minutes.
  • The tofu can be broken up more when cooking to create smaller pieces.
  • Taste and season with more salt and pepper as desired.
  • Top with avocado and parsley.

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