Vegan Scrambled Tofu with Vegetables

This vegan scrambled tofu with vegetables is a hearty and flavorful breakfast or brunch dish. The tofu is cooked until golden brown and crispy, and then it's mixed with sautéed vegetables, nutritional yeast, turmeric, and black pepper. The result is a dish that's packed with protein, fiber, and flavor.

I've always been a fan of scrambled eggs, but I've been trying to eat more plant-based meals lately. So I started experimenting with different ways to make vegan scrambled eggs. I tried using chickpea flour, but the texture was too mushy. I tried using tofu, but it was too bland. Finally, I hit upon the perfect combination: extra-firm tofu, crumbled and cooked until golden brown and crispy. The result is a dish that has all the flavor and texture of scrambled eggs, but it's completely vegan.

Prep time: 10 | Cook time: 15 | Serves: 2

Ingredients

• 1 block extra-firm tofu, crumbled
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/4 cup nutritional yeast
• 1 teaspoon turmeric powder
• 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the tofu and cook, stirring frequently, until it's golden brown and crispy.
3. Add the onion, green bell pepper, and red bell pepper and cook until they're softened.
4. Stir in the nutritional yeast, turmeric, and black pepper.
5. Cook for 1-2 minutes more, or until the vegetables are heated through.
6. Serve immediately.

Why It Works

• The extra-firm tofu provides a firm, meaty texture that's similar to scrambled eggs.
• Cooking the tofu until it's golden brown and crispy gives it a delicious flavor and texture.
• The sautéed vegetables add sweetness and crunch to the dish.
• The nutritional yeast adds a cheesy flavor.
• The turmeric and black pepper add warmth and spice.