There is nothing like waking up late on a Saturday morning and instead of quick breakfast to enjoy a full flavored brunch. I had a burrito filled with tofu scramble, a cup of coffee, a cup of rice milk and one big cookie. Hungry hippo satisfied.
I love this tofu scramble recipe cause it’s easy, quick and I always have all the ingredients on hand to make it. I hope you have access to black salt as that’s what gives this scramble the “egg” flavor.
1 box silken firm tofu, drained and cubed
1 yellow bell pepper cut in small cubes
1 cup frozen spinach, thawed
1 small onion chopped
2 cloves of garlic, minced
1 ts smoked paprika
1 ts turmeric
½ ts black (pink himalayan) salt
several dashes of freshly ground pepper
1/3 cup of shredded vegan cheese
2 TS olive oil
Heat the olive oil in a pan over medium heat. Add the onion and garlic and cook for 2-3 minutes until soft. Add the yellow bell pepper and the spices. Add the tofu cubes, toss and mix in the spinach. Cook for 5 minutes and add the vegan cheese. Lower the heat and let it simmer for few more minutes. Serve over toasted bread or in a burrito like I did. Enjoy!