Southwest Tofu Scramble
If you are trying to eat plant based for the new year, a tofu scramble is a great alternative to eggs! It is still packed with protein, but contains no cholesterol unlike eggs. This is really easy to make, and although this one is flavored with southwest veggies, feel free to switch the veggies up according to what you have on hand or prefer!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Combine the nutritional yeast, cumin, chili powder, paprika, turmeric, chipotle, black pepper and sea salt in a small bowl. Whisk in 2 Tbsp filtered water until combined.
- Heat a pan over medium heat with the olive oil in it. Add the garlic, bell peppers and onions, and sautee for about 5 minutes until softened, then add the tofu, and cook for about 8-10 minutes, stirring every so often so it doesn’t burn. Add the spice mixture and stir to coat the tofu and veggies.
- Cook for 3 minutes more, then remove from the heat and serve!
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- Heart Healthy