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.
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
What You'll Need
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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How to Make It
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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