Eggless Scrambled Breakfast

Serves 2 to 4

1/2 cup green peppers, chopped
1/2 medium onion, finely chopped, OR 3 scallions (green onions), cut into small pieces
1 clove garlic, peeled & chopped 
1/2 cup fresh mushrooms, sliced (optional)
1/2 cup fresh tomatoes, chopped (optional)
2 Tbsp. Vegetable oil or olive oil-based cooking spray
16 oz. Firm or extra-firm tofu, drained & mashed
1/2 tsp. sea salt
1/8-1/4 tsp. hot pepper sauce 
1 Tbsp. Nutritional yeast
1/2 tsp. turmeric
1/2 tsp. cumin (optional)
2 tsp. tamari or soy sauce
Pepper to taste
Sesame seeds and Parsley sprigs for sprinkling

Sauté pepper for 2 minutes, then add onion and cook 2 minutes more.
Add garlic, sauté 1 more minute, add mushrooms & tomatoes, if using.
Crumble tofu into mixture and stir.
Add nutritional yeast, turmeric and cumin and sauté for another 5 minutes, stirring occasionally.
Add tamari or soy sauce and sauté 1 minute more.
Sprinkle with parsley and sesame seeds.
Serve with whole wheat toast (and…Fake Bak’n).

Return to Shemirah’s Breakfast Recipes
Return to Shemirah’s Recipes

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