Updated: Aug 21
Do you think you will miss eggs eating whole-food, plant-based? Think again! Tofu scramble comes to the rescue. This is one of my favorite Sunday brunch meals. If you can't find nutritional yeast, you can buy it online here.
1 small onion, chopped
2 cups chopped mushrooms
1/2 red bell pepper, chopped
1 14 oz box extra firm tofu
3 tablespoons nutritional yeast (see Tips)
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp turmeric
salt and pepper to taste (salt is optional)
8 grape or cherry tomatoes, halved
2 cups greens, chopped (spinach, swiss chard or whatever you like)
3 garlic cloves, minced
juice of half a lemon, optional
Heat a large fry pan over medium heat. Saute onion, mushrooms, and red pepper about 5 minutes until soft and translucent. If onions begin to stick, add a little water. Crumble the block of tofu into the pan and stir in. Combine nutritional yeast, cumin, paprika, salt, and pepper in a small bowl. Add spice mixture to pan and combine thoroughly. Continue cooking 10 minutes, stirring occasionally to prevent sticking, then add tomatoes and greens. Cook until greens are completely wilted. Add garlic and cook 2 more minutes. Remove from heat and add optional lemon juice. Stir to combine and serve immediately.
If you can't find nutritional yeast in your local store, you can buy it online here.
You can substitute or add other vegetables as you like. I often add carrots.
Serve with dry-roasted potatoes and toast spread with hummus or summer fruit salsa for a spectacular brunch!