|Nutritional Guidelines (per serving)|
|Servings: 2-3 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 23g||9%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tofu scramble is a popular vegetarian and vegan breakfast dish because it is quick and easy to make, nutritious—especially if you add extra veggies—and of course, very tasty as well. This recipe uses vegetarian "bacon" for a traditional American breakfast taste thus making this vegan "bacon and eggs".
Like this recipe? You might also want to try some other tofu scramble recipes.
- 2 tablespoons olive oil
- 3 to 4 strips vegetarian mock bacon
- 3 cloves garlic (minced)
- 2 green onions (chopped)
- 1 red bell pepper (diced)
- 1 container firm or extra-firm tofu (well pressed and gently mashed)
- 1/4 teaspoon turmeric
- 1/2 teaspoon soy sauce, tamari or Braggs Liquid Aminos
- 1/2 teaspoon nutritional yeast
- Salt and pepper to taste
Cook the vegetarian "bacon" in olive oil for a few minutes on each side, just until the vegetarian bacon is cooked but not crisp. Allow it to cool slightly, then cut your vegetarian bacon into bite-sized pieces, about 3/4 inch square.
Next, return the cut vegetarian bacon to the pan along with the mashed tofu, chopped onions, red bell pepper, turmeric, and soy sauce, stirring to combine.
Allow the tofu to cook, stirring occasionally, for about 5 to 7 minutes, stirring frequently and adding more oil if needed.
Remove the pan from heat and stir in the nutritional yeast. Season gently with salt and pepper to taste. Sea salt or kosher salt and fresh ground black pepper will always give you the best flavor.
Serve and enjoy!