Ingredients
- 1/2 block of firm tofu, pressed and crumbled
- 1/2 bell pepper, chopped
- 1/2 onion, chopped
- 1/2 zucchini, chopped
- 2 garlic cloves, minced
- 1 tablespoon nutritional yeast
- 1/4 teaspoon turmeric
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Directions
1 Heat olive oil in a large non-stick skillet over medium heat.
2 Add the chopped onion and bell pepper and saut until softened, stirring occasionally.
3 Add the minced garlic and chopped zucchini to the skillet and continue to saut for another 2-3 minutes.
4 Add the crumbled tofu to the skillet and stir to combine with the vegetables.
5 Add nutritional yeast, turmeric, paprika, cumin, salt, and black pepper to the skillet and stir to evenly coat the tofu and vegetables.
6 Cook for another 5-7 minutes until the tofu is lightly browned and the vegetables are tender.
7 Serve hot and enjoy!
This vegan tofu and veggie breakfast skillet is a healthy and satisfying breakfast that is perfect for meal prep or a weekend brunch. The combination of tofu and vegetables makes it a protein-packed dish, and the spices add a flavorful and aromatic touch. Enjoy this delicious breakfast skillet on its own or with a side of toast.
