Ingredients
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100gr of tofu
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1/2 tsp of tumeric
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1/4 tsp of black pepper
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1/4 tsp of salt
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1/4 tsp of sweet chili powder
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2 small white mushrooms
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3 cherry tomatoes
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1 tsp of olive oil
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1/2 tbsp of fresh parsley
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1/2 onion
Directions
Here’s an easy and delicious way to serve tofu for breakfast as a supper dish! Eggs might be one of the hardest foods to give up when you go plant-based, but this tofu scramble is a real game changer! It tastes a lot like real eggs and also its wonderful texture will fool even the toughest of the non-vegans. Besides, the vegan version of this traditional breakfast is healthier, lower in fat, loaded with protein, and cholesterol-free, so it’s a win-win! Serve it for breakfast or brunch over a warm toast you’ll get a tasty and nutritious dish in less than 15 minutes.
If you make this easy, savory breakfast, let me know! Stay tuned for more awesome recipes, comment below, and don´t forget to tag me on Instagram! I would really appreciate it – @_veganit_
I love seeing what you guys cook up. Cheers! ❤︎
Steps
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1
Done
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Wash the cherry tomatoes and the mushrooms and cut them into slices. Finely slice the onion; |
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2
Done
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Warm a large skillet over medium-low heat. Once hot, add olive oil, vegetables, and mushrooms. Season with a small pinch of salt and black pepper and stir. Cook until softened – about 3-5 minutes. |
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3
Done
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In the meantime, chop the fresh parsley and the tofu. Use a fork to crumble the tofu into bite-sized pieces; |
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4
Done
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Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add turmeric, black pepper, sweet chili powder, fresh parsley, and a small dash of salt. Stir and cook for another 5-7 minutes until tofu is slightly browned. |
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5
Done
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Serve immediately with toast, or fruit. I like to add more flavor with salsa, and/or fresh cilantro. |
