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Scrambled Tofu with Veggies

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American

Ingredients

  • Veggies: I chopped a quarter of each veggie -onion, red pepper, green pepper. A small piece of zucchini and squash and 2-3 mushrooms sliced.
  • 1/2 block Firmrm tofu. Avoid extra firm or super firm. The softer tofu's give it a more egg-like consistency
  • 1 clove garlic or garlic powder, paprika, turmeric
  • salt and pepper
  • 1/2 tsp ginger optional

Garnish

  • cilantro  and soy cheese optional to garnish

Instructions

  • Crumble the tofu. Using a fork break the tofu up into little crumbles
  • Chop the veggies finely. I used the ones I had on hand, cut a small amount of them  and saved the rest for later.
  • Heat 1-2 tbsp of oil in a pan. Add in the onions and let them saute for a minute
  • Add in the peppers and saute for another 2 minutes
  • Add in the tofu, and stir it in well.
  • Season with salt, add 1/2 tsp turmeric and 1 tsp  paprika. Add garlic powder if you didn't add fresh garlic. This is the point where you can choose to grate a little ginger in. But this step is optional. I usually avoid it for a more classic taste.
  • Add in the squash and mushrooms and let it cook for a couple minutes until tender, stirring constantly.
  • If you feel the tofu has dried out too much, unlike actual eggs, you can add in a few tbsps of water and let it simmer out a bit to get the right consistency.
  • Sprinkle in a little soy cheese. I buy mine at Trader Joes and it's great! Stir it in and garnish with cilantro and serve!