Vegan Scrambled Egg With Tofu  & Peppers

This delicious vegan scrambled egg recipe is made with extra firm tofu, bell peppers, onions, and seasoned just right. Serve with a side of roasted sweet potatoes and fruit, or add to your breakfast burrito for a satisfying high protein vegan breakfast dish."

- Veggie Fun Kitchen

extra firm tofu

Key Ingredient

Ingredients

– 1 Tablespoon avocado oil or other light tasting oil – 1 small bell pepper chopped – 1 small onion chopped – 14 ounces tofu extra firm – 2 Tablespooons low sodium soy sauce – 2 Tablespoons nutritional yeast – 1 teaspoon ground cumin – 1 teaspoon turmeric – ⅛ teaspoon black salt optional – salt and pepper to taste after cooking

Vegan Scrambled Eggs with Tofu and Bell Peppers

Yield

4 Servings

course

Breakfast

preptime

20 Minutes

cuisine

American

1. Chop the bell pepper and onion and set aside.

Instructions

2. Drain the tofu and gently hand-squeeze excess moisture with your hands. Hand crumble into a medium-sized bowl.

Instructions

3. Add the soy sauce, nutritional yeast, ground cumin, turmeric, and (optional) black salt to the bowl with the tofu. Toss and mix until the tofu is well covered.

Instructions

4. Add the oil to a medium-sized skillet and heat on medium heat. Once the oil is heated, add the chopped onions and bell peppers. Saute for five minutes or until softened.

Instructions

5. Add the seasoned tofu mixture to the hot skillet along with the sauted onions and peppers. Continue to cook and stir for about 8-10 minutes or until the tofu begins to dry and crispy a little on the outside.

Instructions

6. Season to taste with salt and pepper.

Instructions

Enjoy!

Enjoy!

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