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

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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Gluten Free Low Sugar Nut Free

All of our recipes are oil free and vegan.

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Yield: 4 servings

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)

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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.