Green Pepper Tofu Scramble
The turmeric in this scramble gives the tofu that yolk-yellow look, while the peppers and onions add texture and flavor. It’s a quick and easy breakfast that goes nicely with a fruit salad and whole-grain bread or grits.
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- In a skillet over medium-high heat, sauté the onion, bell pepper, and jalapeño pepper in the vegetable stock. Cook for 5 minutes, or until the vegetables become tender.
- Stir in the spices and soy sauce. Continue cooking for 1–2 minutes longer.
- Add the crumbled tofu and turn the heat to low. Cook for an additional 1–2 minutes.
- Remove from the heat and stir in the fresh parsley, if using. Serve immediately.