• Brooke Toop

Tenacity's Vegan Tofu Scramble


Ingredients 1 Block Extra Firm Tofu 2 Yves Breakfast Sausage Links (sliced) 1 tbsp Extra Virgin Olive Oil 1/2 Onion (medium, diced)

2.. or more Garlic (cloves, minced) 1 Bell Pepper (sliced) 1 cup Spinach (chopped) 6 Cherry Tomatos (sliced) 1 tbsp Nutritional Yeast 1/4 tsp Turmeric

Sea Salt & Black Pepper (to taste)



Directions


  1. Place the tofu in a small bowl and mash with a fork to the point where it is broken apart, you can also use your hands when cleaned thoroughly.

  2. In a non-stick pan, heat the olive oil over medium heat. Add the onions, garlic and bell pepper. Saute for 4 to 5 minutes, or until onions are translucent.

  3. Add the tofu, spinach, nutritional yeast and turmeric to the pan. Mix well and cook until the spinach wilts and the tofu is heated through.

  4. Season with sea salt and black pepper taste. Enjoy!






Notes

More Carbs Serve with toast or brown rice.

Likes it Spicy Serve with hot sauce, cayenne pepper or chili flakes. I also like to use the Baklouti olive oil from Olive Us Oil & Vinegar Tasting Room, I will attach the link below.


No Nutritional Yeast? No problem.

If you don't have nutritional yeast, replace it with more turmeric.


Extra Virgin Olive Oil

I get all of my Olive Oil from Olive Us Oil & Vinegar Tasting Room located here in the Okanagan, they also offer shipping across Canada and I highly recommend them!

Check out their website below.


https://shop.oliveusoils.com/

https://shop.oliveusoils.com/extra-hot-fused-baklouti-green-chili.html

Leftovers Store in the fridge up to 3 to 4 days.

Thanks for checking out our recipe & we hope you enjoy!

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