Veggie Tofu Scramble

We will admit that finding nice hearty breakfast replacements to the long gone days of bacon and eggs was difficult at first – but falling in love with tofu has had its benefits!

Inspired by a recipe from Forks Over Knives, we’ve come up with a delicious tofu scramble to set you up for your day!

It can be enjoyed on its own or served with tortillas for a Mexican-style brekky!

Serves 2.

INGREDIENTS:

300g tofu (silken makes a nice “scrambled egg” texture but any tofu of your choice is fine!

1/4 red capsicum

1/4 green capsicum

1/4 yellow capsicum

8 button mushrooms

1 handful baby spinach

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon turmeric powder

1/3 cup soy sauce

 

METHOD:

Chop tofu into small pieces.

Dice capsicum into small pieces and chop mushrooms to a size of your liking.

Place tofu and veggies into a medium sized frypan, adding a touch of water to stop anything sticking, and stir for a few minutes. A

Add turmeric, garlic and onion powder and stir.

Add soy sauce and stir to simmer off any extra liquid.

Serve on its own or with any bread or wrap of your liking!