Yields 4 servings
Whenever I’m hosting brunch, this is my go-to recipe. Since I grew up eating scrambled eggs, this was a normal swap when I became vegan. It’s super tasty, and there’s no cholesterol.
½ tablespoon canola or vegetable oil (or 3 tablespoons water)
½ cup diced green or red bell pepper (about ½ bell pepper)
½ cup diced red, white, or yellow onion (about ½ medium onion)
1½ teaspoons minced garlic (about 3 small cloves)
1 (14-ounce) block extra-firm tofu, pressed (see page 18)
2 tablespoons turmeric
2 cups chopped fresh or frozen spinach or kale
Salt and pepper, to taste
Optional Additions:
½ cup diced potato added in step 1
1 teaspoon vegan butter added in step 3
¼ cup nutritional yeast added in step 3
½ cup grated carrot added in step 3
1 cup frozen broccoli added in step 3
1 sliced zucchini added in step 3
1.In a large pan over medium heat, heat the oil (or water). Add the bell pepper, onion, and garlic, and sauté for 5 to 7 minutes or until the bell pepper and onion are tender.
2.Using your fingers, crumble the tofu into the pan.
3.Add the turmeric to the tofu and veggies and mix thoroughly.
4.Mix in the spinach (or kale). Cook for another 5 minutes, stirring occasionally.
5.Sprinkle with salt and pepper.

Leave a Reply

Your email address will not be published. Required fields are marked *