- 2 Tbsp Safflower or canola oil
- 2 tsp turmeric
- A couple of handfuls of your favorite veggies, chopped into small pieces (mushrooms, onion, spinach, carrot, peppers, kale, etc.)
- 1 tsp garlic powder or granules, or a chopped fresh clove
- 1 block Tofu (not silken)
- ~1/2 tsp salt (to taste)
- black pepper to taste
- paprika to taste
- 2-3 Tbsp nutritional yeast
How to make it:
- Put the oil and turmeric into a pan on medium heat.
- Add the garlic and any veggies but spinach, and stir it around until the veggies are becoming soft.
- Crumble the tofu into pieces in your hands, leaving a few chunks but mashing most of it up. Drop it into the pan. Add the salt, pepper, and paprika, any spinach, and the nutritional yeast.
- Stir it all up and put a lid on it until the tofu is hot and the spinach is wilted. Stir occasionally. Add a little water if it begins to dry out or stick to the pan.
- Taste it – is it delicious? Stir in more salt and nutritional yeast to give it more kick if you want, or go ahead and eat it up as-is. Serve with toast, a bagel, veggie sausage or bacon, or other things you like for breakfast. Or you can put it in a wrap with some homefries, salsa and beans for a breakfast burrito.
There are endless ways to vary this recipe – you don’t even need to measure, just pop stuff in the pan and scramble it up. Have fun experimenting, and enjoy!
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If you want more info on egg production and why vegans don’t eat eggs, check out this info from Farm Sanctuary. (There are only a few small images on the page, with links for more photos and video if you can stomach it.)