Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients
- 1 block of firm tofu, drained and crumbled
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1/2 bell pepper, chopped
- 1 garlic clove, minced
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- Salt and pepper, to taste
- Chopped fresh parsley or cilantro, for garnish (optional)
Directions
1 Heat the olive oil in a large skillet over medium-high heat.
2 Add the onion and bell pepper and cook until softened, about 3-5 minutes.
3 Add the garlic and cook for 1 minute more.
4 Add the crumbled tofu to the skillet and stir to combine with the vegetables.
5 Sprinkle the turmeric, paprika, cumin, salt, and pepper over the tofu mixture and stir to combine.
6 Cook the tofu scramble, stirring occasionally, for about 5-7 minutes, or until the tofu is heated through and slightly browned.
7 Serve the tofu scramble hot, garnished with chopped parsley or cilantro, if desired.
Enjoy this vegan take on scrambled eggs for a delicious and protein-packed breakfast or brunch option!
