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Tofu Scramble

July 16, 2019

Tofu Scramble

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.



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