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Time to welcome a new breakfast to your mornings with my Southwest Tofu Scramble! This vegan tofu scramble is easy, gluten free, bursting with flavor and uses real ingredients such as green bell pepper, red bell pepper and sweet onions.
– It’s got delicious flavor and is an easy breakfast recipe for meal prep. – It tastes great the next day. – The onion and bell peppers create a nice sauce. – This tofu scramble does taste like scrambled eggs! – It’s versatile on how you serve it. – This recipe is family and kid friendly.
1.First you will start by pressing the tofu, so either pressing out the excess water with paper towels or putting the tofu between 2 cutting boards with a paper towel and pressing. Next you will crumble the tofu as you would ground meat.
2. Start with preheating a large skillet with olive oil over medium heat. In a food processor, add the bell peppers and onion and pulse on “chop” setting. (add in batches if your food processor is small) 3. Turn the heat down to medium-low and add the diced onion and the peppers. Season with a dash kosher salt and pepper. Let it cook for about 5 minutes.
4. Add the crumbled tofu, give it a good stir to combine. Add a touch of salt, then add the other seasonings and the nutritional yeast. Let the tofu cook for 10-12 minutes, stirring every few minutes. When it’s done, add the fresh parsley.
5. If you would like to have a bit more liquid, add a little water to the pan. This recipe is done in under 30 minutes.
Tips: A food processor isn’t needed to make this recipe. However chopping the bell peppers and onion in the food processor will help bring out the juices which helps with the flavor of the tofu and really makes it delicious!
I'm all about life, brunch and balance. On my blog, I share my health journey along with delicious and flavorful recipes using fresh flavors inspired by the Mediterranean. Check out my site and subscribe to see what's cooking next!