Today I am going to post another super easy to make non-salad breakfast recipe. This should take maybe 10 minutes to put together and another 7-10 to cook. There are plenty of recipes out there for tofu breakfast scramble. My version comes from Isa’s recipe in her cookbook “Isa Does It” but I switched it up a little for my taste.
Here’s what you need:
* Tofu (duh – I like the silken kind it was easy to tear it up)
* Bell pepper
* Seasonings (whatever it is you like)
Isa’s recipe called for yeast flakes and tumeric neither of which I have ever used. Oh and by the way this makes about 4 servings.
Open your Tofu and let it sit in a strainer to get all the water out. While the tofu sits, chop up your vegetables and dump them all in a mixing bowl. At this point grab the tofu and crumble it up into smaller pieces (not mushy) then dump it into the same bowl. Don’t forget to add your seasonings. This is what it should look like.
Mix all your ingredients in the bowl with your hand or a spatula. Let it sit overnight (in the refrigerator).
In the morning heat up the scramble with some olive oil (only a dot or two). I did this for about 10 minutes but I do like mine kind of burnt. Adjust the time to suit your taste.
And here it is, the finished product. I ate mine with pita bread but you could easily turn it into a wrap or eat it alone. This filled me up for about 2.5 hours, just in time for my mid morning snack.
Easy peasy and yummy too!