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
1
14-ounce block extrafirm tofu, drained and crumbled
3 Tbsp
chopped fresh parsley (optional)
Instructions
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.
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