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.
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 teaspoon ground turmeric
2 tablespoons nutritional yeast flakes
1 tablespoon garlic powder
¼ teaspoon of sea salt
¼ teaspoon black pepper
2 tablespoons low-sodium soy sauce
One 14-ounce block extra-firm tofu, drained and crumbled
3 tablespoons chopped fresh parsley (optional)
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
4. Remove from the heat and stir in the fresh parsley, if using. Serve