Scrambled Tofu

by Dr SmithaManoj
A protein enriched breakfast option for vegans.
Print Recipe
Votes: 1
Rating: 4
You:
Rate this recipe!
Cuisine Chinese
Prep Time 20 minutes
Servings
people
Ingredients
  • extra firm Nasoy organic non GMO tofu. - 1/2 packet
  • Mushrooms - 2 or
  • Green Bell Pepper - 1/2
  • Yellow Bell Pepper - 1/2
  • ginger grated - 1/2 inch
  • baby tomatoes - 4
  • Baby spinach - 1/2 a
  • Turmeric(a pinch) -
  • nutritional yeast - 1 tblsp
  • Black salt(to taste) -
  • Onion - 1/2
Cuisine Chinese
Prep Time 20 minutes
Servings
people
Ingredients
  • extra firm Nasoy organic non GMO tofu. - 1/2 packet
  • Mushrooms - 2 or
  • Green Bell Pepper - 1/2
  • Yellow Bell Pepper - 1/2
  • ginger grated - 1/2 inch
  • baby tomatoes - 4
  • Baby spinach - 1/2 a
  • Turmeric(a pinch) -
  • nutritional yeast - 1 tblsp
  • Black salt(to taste) -
  • Onion - 1/2
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat the pan. Add finely minced onions. Sautee well in medium heat. If it sticks to pan add a splash of water. Then add all the other vegetables finely minced along with the turmeric. Sautee for 3-4 minutes. Squeeze all the water from the tofu with hand and add it in to the pan crumbling it as you do so. Add salt, black pepper as needed. Then add the nutritional yeast and finely sliced spinach and turn off heat. Serve with toast and tea.Nutritional yeast is agood source of Vitamin B12 for vegans and adds a eggy flavor to the tofu as does the black salt.
Share this Recipe

Related Posts

Leave a Comment