Description

Everyone needs a go-to savory morning protein. Scrambled tofu provides a versatile, high-protein base for any flavor combination and is beloved by vegans and omnivores alike. Use our combo of mix-ins or simply scramble tofu with these spices and throw in the fridge for a different breakfast every day of the week. Prepared scrambled tofu will keep for up to three days. To reheat, simply cook over low heat.

Servings: 2-4

Instructions

1. Drain tofu from container and press if desired.
2. Cut the block of tofu into cubes, place in a bowl, and break into small curds using a potato masher.
3. Combine all spices and nutritional yeast in a bowl.
4. De-seed bell pepper, then dice onion and pepper into small pieces.
5. In one, pan heat ½ olive oil over medium-high heat and sauté veggie bacon on both sides to desired crispness.
6. Chop cooked veggie bacon into ¼-inch pieces and set aside.
7. In another pan, heat remaining olive oil on medium heat. Add onions and peppers and sauté until softened.
8. Add tofu and cook until excess water has evaporated
9. Stir in spices, mixing until well blended.
10. Top with chopped veggie bacon and serve with fruit or toast.

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Ingredients

• 1 15-oz. package SoyBoy Extra Firm Tofu
• 4 strips SoyBoy Veggie Bacon cooked and diced into ¼-inch pieces
• 1/2 tsp salt
• 1/2 tsp Fresh Ground Pepper
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 2 tsp Ground Turmeric
• 2 Tbs Nutritional Yeast
• 2 Tbs Oil (olive, vegetable or avocado)
• 1 deseeded, diced Bell pepper
• 1 White or Sweet Onion, 1/4-inch diced

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