Ingredients
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1 block (14 oz) extra-firm tofu, drained and crumbled
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2 tablespoons soy sauce (or tamari for a gluten-free option)
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1 tablespoon nutritional yeast (optional for added flavor)
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1/2 teaspoon turmeric powder (for color)
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1/2 teaspoon ground ginger
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1/4 teaspoon garlic powder
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1/4 teaspoon black salt (kala namak, for an eggy flavor)
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1 tablespoon vegetable oil
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1/2 red bell pepper, diced
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1/2 green bell pepper, diced
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1/2 cup sliced mushrooms
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2 green onions, chopped
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1/2 cup fresh spinach leaves
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1 Toasted sesame seeds and sliced green onions for garnish
Directions
Serve hot and enjoy this vegan Chinese-inspired breakfast scramble as a protein-packed start to your day.
Feel free to customize your tofu scramble with additional veggies, such as bean sprouts or baby bok choy, and adjust the spices to your taste preferences. This dish is versatile and can be enjoyed with a side of steamed rice or as a filling for a breakfast burrito.
Steps
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1
Done
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In a small bowl, combine the soy sauce, nutritional yeast (if using), turmeric powder, ground ginger, garlic powder, and black salt. Mix well to create a marinade. |
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2
Done
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In a large non-stick skillet, heat the vegetable oil over medium-high heat. Add the crumbled tofu and pour the marinade over it. Stir to evenly coat the tofu with the spices and cook for 5-7 minutes, allowing the tofu to brown and absorb the flavors. |
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3
Done
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Add the diced red and green bell peppers, sliced mushrooms, and chopped green onions to the skillet. Cook for an additional 3-5 minutes, or until the vegetables become tender. |
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4
Done
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Stir in the fresh spinach leaves and cook for another 2 minutes, or until the spinach wilts. |
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5
Done
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Remove the skillet from heat and garnish your Chinese-Style Tofu Scramble with toasted sesame seeds and sliced green onions. |
