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Fiesta Tofu Scramble

by Rachel Gaewski and Karlee Rotoly featured in Ultimate Vegan Breakfast

Ingredients

for 4 servings

  • 1 tablespoon
    extra virgin olive oil
  • 1 red bell pepper, seeded and diced
  • 1 jalapeño, seeded and diced
  • ¼ medium red onion, diced
  • kosher salt, to taste
  • 14 oz
    extra firm tofu, drained and patted dry (395 g)
  • ½ teaspoon
    ground turmeric
  • 1 teaspoon
    garlic powder
  • ½ teaspoon
    onion powder
  • pepper, to taste
  • ¼ cup
    fresh cilantro leaves (10 g)
  • ½ avocado, sliced
  • Lime wedges, for garnish
    Calories 164
    Fat 11g
    Carbs 7g
    Fiber 3g
    Sugar 3g
    Protein 10g

Estimated values based on one serving size.

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Preparation

  1. Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the bell pepper, jalapeño, and red onion. Season with salt. Sauté for 2 minutes, until the vegetables start to sweat.
  2. Crumble the tofu into the pan and stir to break up. Add the turmeric, garlic powder, onion powder, and pepper and stir to combine. Make sure the turmeric evenly coats the tofu to give it an egg-like color.
  3. Serve hot with cilantro, sliced avocado, and lime wedges.
  4. Enjoy!
 

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