Scrambled Tofu

Scrambled eggs are a breakfast tradition and staple. This recipe is a great tasting alternative without the cholesterol! Get the hang of prepping it, get used to its texture, and get the most of tofu’s versatile attributes.

Course: Breakfast

Cuisine: American

Serves: 4

Ingredients

• 1 (14-ounce) package tofu, extra firm drained
• 1/4 c nutritional yeast flakes
• 1 T braggs or soy sauce
• 1/2 t turmeric
• 1/2 T parsley optional

Directions

1. Drain and rinse tofu. Using a tofu press or a towel, plate and can press out excess water from tofu.
2. Cut tofu into medium sized chunks.
3. Cook over medium/high heat until golden brown. Give each side about 2-3 minutes before tossing. (The trick is to allow one side to fully brown before tossing.)
4. Add any of the optional veggies (see additional notes) and saute for 2-3 minutes or until tender.
5. Remove from heat. Stir in braggs (or soy sauce), brewers yeast & turmeric and toss.
6. Serve with fresh fruit, potatoes and whole what toast.
7. NOTES
8. Optional Veggies: 2 cloves garlic, 1 med onion, 1/2 medium green bell pepper, 1 med carrot grated
9. Scrambled tofu makes awesome breakfast burritos! Throw tofu in a tortilla, toss on some salsa & enjoy!