When Drs. James and Debra were first married, they partnered with a few friends in opening a vegan restaurant, Common Sense Cafe, in Portland, Oregon. This Tofu Scramble Recipe was one of the most popular breakfast orders.
2 teaspoons olive, grapeseed, or avocado oil
1/3 cup diced onion
1 medium carrot, diced
1/4 cup red bell pepper, diced
1/2 cup kale, chopped
1 small zucchini, diced
14-ounces firm, organic tofu, diced
1/4 teaspoon turmeric powder
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1 teaspoon wheat-free tamari soy sauce
Optional: 1 Tablespoon Nutritional Yeast
Heat oil in a large nonstick skillet over medium-high. Add onions, carrots, peppers, and stir for about 4 minutes. Add kale and zucchini and stir occasionally for another 3 minutes. Add tofu and spices and continue to cook, stirring until the tofu begins to brown and the vegetables are just tender.
Stir in nutritional yeast if desired. This lends a nutty flavor and more yellow coloring.
Serve warm. Delicious with a side of sliced avocado.