Plant Based Pipp

What wakes you up in the morning?

Nothing gets me out of bed in the morning like a yummy vegan scramble and a strong cup of coffee. This vegan breakfast scramble is easy to make, filled with tons of protein and veggies, and satisfies vegans and non-vegan alike!

This dish is made using some of my favorite spices and ingredients. The yellow ‘egg-like’ coloring is from Turmeric and Nutritional Yeast.

Turmeric has incredible health benefits, including anti-inflammatory aids, detoxing, and minimized risk of cancer. Read more here.

Nutritional yeast is one of my FAVORITE ingredients. I am obsessed. Literally.  I sprinkle it on popcorn, salads, soups, bowls, scrambles, I could go on and on.. It’s cheesy flavor and immense nutritional value is a win-win. One serving of this supplement (1 1/2 tbsp) contains over 1,000% of your needed B vitamins, 40% iron and 8% potassium. It is a vegan power food!  I use Anthony’s Nutritional Yeast Flakes, but different varieties of nutritional yeast can be found in most health and grocery stores. Trader Joe’s and Amazon also have great options.

If you’ve never made a breakfast scramble before – get ready for your life to be forever changed! Once you try the version below, have fun with some other variations.  Keep the tofu base as is and swap out some toppings (I recommend keeping onion and garlic in the mix – but feel free to experiment!). Some of my favorites are:

• Artichoke, sun-dried tomato & spinach
• Mushroom & tomato
• Black bean, peppers & broccoli

Here’s to many-a-mornings with this dish at your breakfast table. 

Vegan Tofu Scramble

Prep Time: 30 minutes
Serves: 3-4 

Ingredients

• 1 tbsp vegan butter
• 2-3 garlic cloves, minced
• 1/2 large onion, red or white, chopped (about 1 cup)
• 1 jalapeno, seeded and diced
• 1 red pepper, chopped
• 1 block firm tofu (16 oz), crumbled
• 1 tbsp lemon juice
• 2 tbsp nutritional yeast
• 1 tbsp turmeric
• 1 tbsp unsweetened non-dairy milk
• 1 tsp cumin (optional)
• 1 1/4 cups Tuscan kale, roughly chopped

Optional serving suggestion: Black beans, avocado, hemp seeds

Steps

1. Heat a medium pan over med-low heat. Add the vegan butter, garlic, and onion. Let saute 3-5 minutes until onions begin to be translucent.
2. Add jalapeno and red bell pepper, keep over medium-low heat stirring occasionally. *If you do not like heat, leave out Jalapeno. If you prefer more heat – add some seeds!
3. While peppers are cooking prepare the tofu mixture in a medium bowl. Begin by draining the tofu and crumbling by hand into the bowl. Add lemon juice, dairy-free milk, turmeric, nutritional yeast and cumin. Stir to combine. If mixture is too dry, add a dash more of almond milk.
4. Add tofu mixture to pan. Mix over medium heat for 3 minutes. Once tofu and veggies are well combined, fold in kale. Reduce to low hear until kale simmers down.
5. Serve hot and enjoy with your favorite hot sauce and avocado!