One of the best breakfast for a vegan is a tofu scramble. It’s like scramble eggs and omelette combined, but no hens had to suffer through horrid conditions to produce the main ingredient. What I love the most about a tofu scramble is that you get yummy veggies for breakfast. This is basic way to prepare a tofu scramble, but you can throw in anything you like. Try some tofurky sausage, spinach, carrots, zucchini—whatever you like! What gives the tofu the egg-like color is turmeric. Everyone should eat turmeric. It’s believed to prevent tumors, several types of cancer, Alzheimer’s, and has been used as an anti-funal for centuries. Plus, it has a lovely mild flavor and makes everything that lovely shade of yellow.
This makes one serving (if your kitty doesn’t decide to eat half your peppers when you aren’t looking), but can be easily multiplied.
1/4 cup of onion, chopped
1/4 of a block of extra firm tofu, drained and chopped
1 clove of garlic
Red pepper flakes
1/2 a green pepper, chopped
1/2 a red pepper, chopped
1 small cob of corn, kernels removed
Salt and Pepper to taste
1 tsp turmeric
1/2 tsp cumin
Heat some butter or olive oil in a skillet over medium heat.
Add the onions and cook until they begin to soften.
Add the tofu, garlic and red pepper flakes. Cook until the tofu begins to lightly brown.
Add the peppers and cook until they start to soften.
Add the corn kernels ten season with salt and pepper to taste.
Add the turmeric and cumin.
Cook until the tofu starts to really brown and the veggies are soften enough to your liking.
I topped mine with some homemade pesto and sliced tomato. I hope you love this protein-packed breakfast as much as I do!