Tofu Scrambles are my favorite "go to" Brunch meals. I love eating this "better than eggs" recipe in wraps, tacos, toasted sandwiches, and in bowls. Take a few mins to vibe with me by clicking on this video and watch/listen in as I demonstrate how to make this delish vegan recipe from scratch. Don't forget to subscribe to the channel for more plant based recipes like this one.
Farm House Tofu Scramble Recipe:
* 1 tablespoon cold pressed avocado oil
* 1/2 medium red onion, chopped
* 2 small red, orange, or yellow bell pepper, thinly sliced
* 1 cup sliced portabella mushrooms
* 2 tablespoons nutritional yeast
* 1 ½ teaspoons sea salt
* 1 teaspoon ground black pepper
* 1 teaspoon ground tumeric
* 1/2 tsp ground cumin
* 1/4 tsp chili powder
* 4-5 cups fresh baby bok choy (spinach or kale can also be used)"
* 1 package organic extra firm tofu, rinsed, drained, and crumbled
Directions:
In a skillet over medium-high heat, add about 1 tablespoon of oil and cook the onion and bell pepper. Stir frequently to prevent the veggies from sticking. When the onion is softened, add the mushrooms. Continue stirring frequently and add the the crumbled tofu and spices after about 5 minutes, After the tofu attains a uniform yellowish color, mix in the bok choy and cook for 2-3 mins. Total cooking time is about 15 mins.
***Garnishes Optional: Sliced avocado, cilantro, vegan cheese (brand of choice: shredded mozzarella by Violife or Follow your Heart), and fresh salsa over fresh corn tortillas, or as a bowl.
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DSHEA DISCLAIMER: The statements (appearing on this website) have not been evaluated by the Food and Drug Administration (FDA). The plant based recipes on this website are not intended to diagnose, treat, cure, or prevent any disease.