Tumeric Tofu Scramble this vegan scramble is perfect for rushed mornings or lazy-night dinners. Just combine tofu with lots of yummy spices and veggies and eat it on top of some avo-toast.
In fact, If you’re vegetarian, not vegan, feel free to throw some scrambled eggs in, too.
In fact, It’s filling, high in protein, tasty, sugar-free (the best way to start breakfast) and done in 5 minutes.
Particularly, It’s surprisingly delicious and light and fluffy pack with flavor and so nutritious.
In detail, high in protein and calcium and iron and contains magnesium to the perfect dose of nutrients to start the day.
I had a phase when I miss eggs and have start experiment with tofu scrambles and this is by far my fave and super quick recipe.
Tumeric Tofu Scramble: Procedures
Specifically, Drain the tofu from the water and break the tofu into small crumbs. (I slice the tofu into chunks first, put into a bowl and press with a fork to get smaller crumbs.
Add the nutritional yeast, turmeric, pepper, salt and milk and stir well.
Heat a medium nonstick skillet over medium-high heat and add oil. (I use a cast iron pan for this always).
Add the tofu into the pan and cook for about 3-4 minutes stirring occasionally.
Add the baby spinach and cover with a lid to allow the heat to steam the spinach. Turn the heat off when you do this and uncover and stir a couple times more.
Serve hot with cherry tomatoes and avocado toast. (red peppers or other veggies also work great, but tomatoes are much quicker to cook and the focus here is 5 minutes
Ingredients
- 1/2 package (15 oz.) organic firm tofu (sprouted is great too)
- 2 tablespoons nutritional yeast (optional)
- 1 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper
- freshly ground black pepper (MUST)
- 1/2 teaspoon fine sea salt
- 2 tablespoons non-dairy milk or Veganaise
- grape seed oil for cooking
ADD INS:
- bunch of baby spinach
- cherry tomatoes
- avocado toast
