Tofu scrambles are my breakfast go-to. They’re packed with protein, seasoned with a ton of flavor, and so delicous! I switch up the veggies I use everyday to everything from mushrooms, to cherry tomatoes, spinach, to zucchini. To take the flavor to the next level I started stuffing fresh fryer peppers from the garden with them! They’re so good and such a quick breakfast to whip up!
I add a little bit of extra virgin olive oil to a pan over medium heat, add cubed super firm tofu and season with tumeric, granulated garlic, granulated onion, Pink Himalayan Salt, fresh ground pepper and nutritional yeast. I mix the tofu around well to evenly coat the seasonings and cook until crispy, and top with a little bit of vegan cheddar shreds. I hollow out the inside of the pepper and cook it, then stuff it with the tofu mixture. I drizzle hot sauce for an extra kick!
