Vegetable and Tofu Scramble

This vegetable and tofu scramble is a quick and easy way to get a nutritious breakfast or lunch. It's packed with protein from the tofu, and the vegetables add a variety of flavors and textures. The nutritional yeast adds a cheesy flavor, and the turmeric gives it a beautiful golden color.

I first came up with this recipe when I was looking for a quick and easy way to use up some leftover tofu. I had some broccoli and bell pepper in the fridge, so I decided to throw them in as well. The result was a delicious and satisfying scramble that I've been making ever since.

Prep time: 10 | Cook time: 10 | Serves: 2

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1/2 bell pepper, diced
• 1/2 cup broccoli florets
• 1 cup firm tofu, crumbled
• 1/4 cup nutritional yeast
• 1/2 teaspoon turmeric powder

Instructions

1. In a large skillet over medium heat, heat olive oil.
2. Add onion and cook until softened, about 3 minutes.
3. Stir in garlic and bell pepper and cook for 1 minute more.
4. Add broccoli and tofu and cook until tofu is heated through and broccoli is tender-crisp, about 4 minutes.
5. Season with nutritional yeast and turmeric.
6. Cook for 1 minute more, or until heated through.

Why It Works

• The olive oil helps to prevent the vegetables from sticking to the pan and gives them a slightly crispy texture.
• Cooking the onion and garlic first helps to develop their flavor.
• Adding the broccoli and tofu last ensures that they don't overcook.
• The nutritional yeast adds a cheesy flavor and is a good source of protein and B vitamins.
• The turmeric gives the scramble a beautiful golden color and has anti-inflammatory properties.