Breakfast is always the hardest meal for me. Maybe because I used to only eat pancakes for breakfast, or maybe because I would rather sleep until lunch time. But when I do manage to have the energy to get up, make breakfast, and also clean up, I can guarantee it’ll be tasty. I love this recipe because its pretty easy and doesn’t take a lot of cleaning up in the morning (it’s just one pan!) and also because it has a lot of protein, instead of my usual carb packed morning choices. It’s also not “eggy” like a lot of tofu scrambled try to be, I never liked eggs growing up and especially not the texture.
Ingredients (serves 2):
3-5 tbsp olive or avocado oil
1/2 yellow onion, diced
1/2 yellow pepper, chopped
1/2 orange pepper, chopped
10 oz. extra firm tofu, drained, pressed and crumbled
1/2 cup white mushrooms, roughly chopped
2/3 cup black beans, drained and rinsed
4 tsp water
3 tsp nutritional yeast
1 1/2 -2 tsp onion powder
1 1/2 -2 tsp dried basil
2 tsp garlic powder
1/2 tsp turmeric
1/2 tsp paprika
1-2 tsp salt (to taste)
- Prep tofu and veggies, heat 2 tbsp oil over medium heat in a large non stick pan.
- Cook veggies for 7-8 mins. Add onions for first 3 minutes, then add peppers and tofu for next 2 mins then add mushrooms and beans for last few minutes. Stir every minute or so to keep veggies from burning or sticking. Peppers, onions, and mushrooms should be softened and tofu and beans should be heated through.
- while veggies cook, mix together sauce ingredients. After veggies have cooked, pour in sauce and mix to coat well. Cook for an additional 5 minutes, flipping tofu so that it browns.
- Serve with sliced and salted veggies (avocado and tomato are my top choices) or breakfast potatoes to power you through your day.