VEGAN TOFU BREAKFAST SCRAMBLE RECIPE BY TASTY

Vegan Tofu Breakfast Scramble Recipe by Tasty image

Provided by Kroger

Time 30m

Yield 4 servings

Number Of Ingredients 14

⅓ cup unsweetened plain almond milk
2 tablespoons nutritional yeast
1 clove garlic, minced
¼ teaspoon ground turmeric
¾ teaspoon kosher salt, divided, plus more to taste
16 oz extra firm tofu, drained and patted dry
1 tablespoon olive oil
3 scallions, white and light green parts, diced
¼ teaspoon freshly ground black pepper
½ cup red bell pepper, diced
½ cup kale, chopped, stems removed
1 avocado, pitted, peeled, and thinly sliced
8 veggie breakfast sausage patties, cooked according to package
1 La Brea Bakery® French Bread Loaf,, sliced and toasted

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!