Check out my carrot bacon recipe too. Tofu Scrambled taste amazing with the carrot bacon.
Ingredients:
1 pkg tofu, extra firm
1 Tbsp coconut oil
¼ onion, chopped
2 cloves garlic, minced
1 mushroom, finely chopped
½ red pepper, chopped
½ yellow pepper, chopped
¼ cup nutritional yeast
3 Tbsp vegetable broth
½ lemon, juiced
½ cup spinach
¼ tsp turmeric
Sea salt and pepper to taste
1 tomato, chopped
Directions:
Remove the tofu from the package and use a paper towel to soak up the remaining liquid.
Cut the tofu into small cubes. Set aside.
Add the coconut oil, onion, garlic and mushroom to a frying pan and sauté until golden brown. Add the red and yellow peppers and sauté until soft.
Add the cut up tofu, nutritional yeast, vegetable broth, lemon juice, spinach, turmeric, sea salt, and pepper to the frying pan.
Cover with a lid and stir occasionally for 10-15 minutes until everything is well cooked.
Cut up the tomato and add on top of the tofu scrambled eggs.
Serve on gluten-free toast or with carrot bacon.
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