VEGAN TOFU BREAKFAST SCRAMBLE RECIPE BY TASTY
Here's what you need: unsweetened plain almond milk, nutritional yeast, garlic, ground turmeric, kosher salt, extra firm tofu, olive oil, scallions, freshly ground black pepper, red bell pepper, kale, avocado, veggie breakfast sausage patties, La Brea Bakery® French Bread Loaf,
Provided by Kroger
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the almond milk, nutritional yeast, garlic, turmeric, and ½ teaspoon salt.
- On a plate, use your hands or a potato masher to crumble the tofu into small, bite-size pieces resembling scrambled eggs.
- Heat the olive oil in a large skillet over medium-high heat. Add the scallions and cook for 1-2 minutes, until starting to soften. Add the tofu, remaining ¼ teaspoon salt, and the black pepper, and cook, stirring frequently, for about 5 minutes, until warmed through and some of the moisture has evaporated.
- Reduce the heat to medium and stir in the almond milk mixture. Cook for 2 minutes, stirring frequently, until liquid starts to reduce. Add the red bell pepper and kale, and cook for 2-3 minutes, until the vegetables are tender.
- Serve the scramble topped with avocado, with the veggie sausage patties and toasted slices of La Brea Bakery® French Bread Loaf alongside.
- Enjoy!
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