Scrambled Tofu brings a flavorful breakfast presentation to the table. We get a low cal, high- protein dish through the use of soybeans which is processed to make tofu. Low fat, low cholesterol, and no need for added sodium. We also get vitamins and minerals from the soybeans.
This healthy recipe also uses an ingredient called nutritional yeast, which is full of B vitamins. Nutritional yeast adds a cheesy flavor and a vibrant yellow color that makes the scramble look more like eggs. As we transition to plant-based, fatless eating, we will appreciate familiar symbols of the old diet. It does not have to taste the same but it must taste good. The new food must be nutrient rich and provide some similar appearances and textures.
Serve with fruit, a bagel, a slice of Ezekiel bread, stuff in a pita pocket, or add a few tofu sticks on the side. Enjoy!
14 oz. package of extra firm tofu (not silken or textured) drained.
1 large onion, chopped
1 medium bell pepper (optional)
1 tsp. crushed garlic
½ tsp. garlic powder
¼ tsp. turmeric
1 cup nutritional yeast flakes
¼ cup water
¼ cup Liquid Aminos Braggs® or tamari3 tbsp. canola oil
Add green peppers for a stronger, western [egg] flavor.
Separate tofu block with a fork.
Heat oil in large skillet under medium heat. Sauté onions, peppers, and garlic until onions are clear.
Add tofu and mix well. Cook for 2 minutes. Sprinkle turmeric, garlic, and nutritional yeast. Add half of the Braggs Liquid Aminos® and water. Mix well.
Reduce heat. Use additional Braggs Liquid Aminos if needed.
Let simmer until liquid is absorbed.
Serves 4 to 6.
Braggs Liquid Aminos & tamari can be salty if overused. Taste and then adjust.
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