This garlicky, easy-to-prepare scramble is loaded with flavor and protein to help you feel sated all the way until lunchtime. When we introduced this savory dish to Michelle’s birth father after he first became vegan, he started eating it for breakfast nearly every single day. If you, too, get hooked, keep it interesting by adding it to our Breakfast Burrito (page 26).
Yield: 2 large portions or 4 sides
Prep time: 10 minutes | Cook time: 14 minutes | Total time: 24 minutes
1 tablespoon canola or vegetable oil
½ red or green bell pepper, diced
½ medium yellow or red onion, diced
4 medium cloves garlic, minced
1 (16-ounce) block extra-firm tofu, pressed
1½ teaspoons ground turmeric
1½ tablespoons vegan butter
2 tablespoons nutritional yeast
½ teaspoon salt or black salt (kala namak), plus additional for serving, to taste
½ teaspoon ground black pepper, plus additional for serving, to taste
2 tablespoons sliced chives, for garnish
Hot sauce, for serving, to taste (optional)
1. In a large pan over medium heat, heat the oil. Add the bell pepper, onion, and garlic, and sauté for 5 to 7 minutes, stirring occasionally, until the bell pepper and onion are tender.
2. Using your fingers, crumble the tofu into the pan.
3. Add the turmeric, vegan butter, nutritional yeast, salt, and pepper to the tofu and veggies and mix thoroughly. Cook for 5 to 7 minutes, stirring occasionally, until thoroughly mixed and heated. If you like, top the scramble with additional salt and pepper, sliced chives, and hot sauce.
My Tips
Friendly Suggestion: This is a great recipe for when you want to clean out your refrigerator. Feel free to add extra veggies like spinach, asparagus (cut into 1-inch pieces), cherry tomatoes, chopped mushrooms, or whatever you have on hand. This is also a great way to add color and nutrition to the dish.