I love tofu scramble. It’s one of my favourite ways to get in protein and when done right it can be very tasty. I especially love it as part of a full breakfast, or as a breakfast bowl with avocado and chunked potatoes.
Makes 2-4 Servings
- 1 Block of Cauldron Tofu
- Red Bell Pepper
- 100g Chestnut Mushrooms
- 2 Tsp Dijon Mustard
- 1 Tbsp Olive Oil
- 1.5 Tbsp Nutritional Yeast
- 1/4 Tsp Turmeric
- 2 Tsp Smoked Paprika
- 3/4 Tsp Sea Salt
- 1/4 Tsp Black Pepper
Press your tofu for 30 minutes to remove water.
Heat a frying pan on a medium heat with the oil. Toss in the chopped bell pepper and sauté until they have softened slightly. Now add in the chopped mushrooms and spices.
Next, crumble in the tofu and cook until warm; then add to that the nutritional yeast , salt and pepper, and stir.
Tag me on Instagram and check out my “vegan meal ideas” highlight reel for more ideas on what to eat this veganuary.
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