Tofu scramble served on toast. Comforting, healthy and delicious.
- 1 container organic extra-firm tofu
- 1 bell pepper, diced (any color, I used red)
- 3 cups broccoli florets (about 1 head of broccoli)
- 1 cup mushrooms, chopped
- 1/2 of a red onion
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon nutritional yeast (optional; for a cheesy taste)
- 1 clove garlic, minced
- 1 teaspoon turmeric
- pinch of sea salt
- pinch of black pepper
- dash of red pepper flakes (optional; for a spicy flavor)
- 1 tablespoon raw, unrefined coconut oil
- First, prepare tofu. Drain the container and chop the tofu into bite-sized small pieces. Lay out pieces on a large platter over 2 paper towels or a clean kitchen towel. Top with more paper towels. Place heavy books, canned items or something heavy over top, to drain out water, for about 30 minutes.
- Meanwhile, start chopping veggies. When tofu is prepared, transfer to a large bowl. Add parsley, nutritional yeast, minced garlic, turmeric, sea salt and pepper. Mix well until combined.
- Add 1 tablespoon coconut oil to large pan and heat over medium-high heat. Transfer tofu to hot pan, mix around to make sure oil is dispersed and cook until tofu is golden on all sides, about 3-4 minutes. If it’s becoming browned/burned too quickly, reduce heat.
- Add all the vegetables to the pan with the tofu and cook for a couple minutes. Serve over toast or a tortilla or by itself in a bowl. Top with more nutritional yeast, green onions or parsley.
- Serving Size: 4