From our friends at Dianne’s Vegan Kitchen
Loaded with onions, peppers, and garlic, The Vegan
Roman Tofu Scramble is the ultimate breakfast dish! It’s great for weekend
brunch and weekday brinner, too! This easy vegan recipe comes together in less
than half an hour.
Prep time: 10 minutes
Cook Time: 20 minutes
Total time: 30 minutes
Yields: 4 servings
1 teaspoon vegetable oil
1 medium onion diced
1 (14-ounce) block extra firm tofu drained
3 tablespoons nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon turmeric
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon kala namak (black
2 cloves garlic minced
1 red pepper diced
1 green pepper diced
1 large tomato diced
1 (14-ounce) package vegan Italian
5 ounces arugula
1/2 cup vegan mozzarella shredded
Heat the oil in a large pan over medium-high
heat. Add the onion and cook until it begins to brown, about 5 minutes.
Crumble the tofu and add it to the pan along
with the nutritional yeast, onion powder, garlic powder, turmeric, oregano,
thyme, basil, and kala namak. Stir to coat the tofu in the herbs and spices.
Add the garlic, peppers, tomato, and sausage.
Cook for 10 to 15 more minutes, until heated throughout.
Fold in the arugula and top with the shredded
mozzarella. Cover and allow the cheese to melt, about 2 or 3
minutes. Serve hot.