This scramble tofu is infused with beautiful flavours and makes a great healthy, high protein and satisfying breakfast. (vegan, gluten free)
Heat a skillet on medium-high on the stove top. Add oil, once heated, add asafoetida and curry leaves. Allow to cook until curry leaves are roasted.
Add crumbled tofu and turmeric. Allow to cook, stirring occasionally, until tofu has drier scrambled appearance.
Once tofu cooked to desired consistency, add green peppers and tomatoes and roast for 5-7 mins until vegetables soften. If using tofurkey add at this time.
Add sour cream or coconut milk, bragg’s and salt and pepper to taste. Allow to cook for 3-4mins.
May serve with sliced toasted bread and roasted potatoes.
Ingredients
Directions
Heat a skillet on medium-high on the stove top. Add oil, once heated, add asafoetida and curry leaves. Allow to cook until curry leaves are roasted.
Add crumbled tofu and turmeric. Allow to cook, stirring occasionally, until tofu has drier scrambled appearance.
Once tofu cooked to desired consistency, add green peppers and tomatoes and roast for 5-7 mins until vegetables soften. If using tofurkey add at this time.
Add sour cream or coconut milk, bragg’s and salt and pepper to taste. Allow to cook for 3-4mins.
May serve with sliced toasted bread and roasted potatoes.
