A mixture of spices and veggies makes this vegan, protein-packed tofu scrambler a tasty breakfast alternative. You won’t even miss the eggs!
Serves 2 (1 serving = ½ cup)
Ingredients
- 1 teaspoon olive oil
- ¼ cup red bell pepper, chopped
- ¼ cup green bell pepper, chopped
- 1 cup firm tofu (choose less than 10% calcium)
- 1 teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 clove garlic, minced
- ⅛ teaspoon turmeric
Directions
In a medium-sized, nonstick skillet, sauté garlic and both bell peppers in olive oil.
Rinse and drain tofu and crumble it into the skillet. Add the remaining ingredients.
Stir and cook on low to medium heat until the tofu turns a slight golden brown, about 20 minutes. Water will evaporate out of the mixture.
Serve tofu scrambler warm.
Tip
Check Nutrition Label and choose Tofu options with less than 10% calcium
Contributed by
Carol Sowers, Roanoke, Virginia.
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