Quinoa Tofu Breakfast Scramble
Prep time: 
Cook time: 
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Serves: 4
 
Perfect for any brunch or breakfast, this quinoa tofu scramble pairs nicely with toast, oven-roasted potatoes and a fresh fruit salad.
Ingredients
  • 2 Tbsp olive oil
  • 1 small onion, diced
  • ½ red bell pepper, diced
  • 5-6 mini portobello mushrooms, diced
  • 1 box extra-firm tofu (water packed)
  • 1 cup cooked quinoa
  • 2 Tbsp Braggs liquid aminos (or low-sodium soy sauce)
  • 1 tsp garlic powder
  • 1⅕ tsp onion powder
  • 2 Tbsp nutritional yeast
  • ¼ tsp turmeric
  • 1 cup chopped kale (lightly packed)
Instructions
  1. Drain tofu and prepare quinoa according to directions.
  2. Heat oil in a frying pan, and saute veggies until onion is translucent and mushrooms are slightly browned.
  3. Crumble tofu into pan with veggies, and mix well.
  4. Cook over medium heat until tofu begins to take on a slightly firmer texture, and any excess liquid is cooked off.
  5. Add quinoa and seasonings to pan, and stir until completely combined.
  6. Cook a few more minutes to fully combine flavors.
  7. Turn off burner, and gently toss in kale.
  8. Serve immediately, and enjoy!
Recipe by Seasoned with Sunshine at https://seasonedwithsunshine.com/quinoa-tofu-breakfast-scramble/