Scrambled tofu

This recipe is one of my favorites because it's so easy to make, and quick enough you could make it during a busy morning for breakfast.




Ingredients:

olive oil
1 package of firm tofu
assorted veggies of choice, such as onions, chives, tomatoes, peppers, potatoes, etc.
turmeric
salt and pepper to taste

** My newest/most recent version of this recipe includes some more ingredients to make it taste more "eggy", optional  **:

Add 1 tablespoon each of potato flakes and egg replacer, and several tablespoons to taste of nutritional yeast.
Use Hawaiian black salt (which comes from volcanoes) in place of regular salt for a more sulfury egg-like flavor
To make the "eggs" more fluffy, add non-dairy milk until desired consistency is reached, usually around ¼-½ cup.
To make your scramble "cheesy" add some Daiya or a homemade nut cheese that melts.

Directions:

Chop up veggies. Drizzle some olive oil on the bottom of a frying pan and saute the veggies of your choice until browned and well-cooked on medium-high heat.

Drain and dry your block of tofu, and then use your hands to scramble it into a "scramble egg" like consistency and add to the pan. Mix well with veggies.

Add a generous amount of turmeric, enough that when you mix it in, your tofu mixture turns yellow. Add salt and pepper to taste. You can also add in recently added ingredients if you'd like and mix well.

Serve with a side of smoked tempe bacon and toast or a bagel. Enjoy!