Name: Green Pepper Tofu Scramble
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 onion, diced; 1 green bell pepper, seeded and diced medium; ½ jalapeño pepper, seeded and minced; ¼ cup low-sodium vegetable stock, for sautéing; ¼ tsp ground turmeric; 2 Tbsp nutritional yeast flakes; 1 Tbsp garlic powder; ¼ tsp sea salt; ¼ tsp black pepper; 2 Tbsp low-sodium soy sauce; 1 14-ounce block extrafirm tofu, drained and crumbled; 3 Tbsp chopped fresh parsley (optional)

By PlantPure Nation Cookbook

(6)

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.

Prep: 15 mins Cook: 10 mins Total: 25 mins Yield: 4 servings

Gluten Free Low Sugar Nut Free

Ingredients

1 onion, diced
1 green bell pepper, seeded and diced medium
½ jalapeño pepper, seeded and minced
¼ cup low-sodium vegetable stock, for sautéing
¼ tsp ground turmeric
2 Tbsp nutritional yeast flakes
1 Tbsp garlic powder
¼ tsp sea salt
¼ tsp black pepper
2 Tbsp low-sodium soy sauce
1 14-ounce block extrafirm tofu, drained and crumbled
3 Tbsp chopped fresh parsley (optional)

Instructions

1. 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.
2. Stir in the spices and soy sauce. Continue cooking for 1–2 minutes longer.
3. Add the crumbled tofu and turn the heat to low. Cook for an additional 1–2 minutes.
4. Remove from the heat and stir in the fresh parsley, if using. Serve immediately.