Quinoa Tofu Breakfast Scramble
Perfect for any brunch or breakfast, this quinoa tofu scramble pairs nicely with toast, oven-roasted potatoes and a fresh fruit salad.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4
Ingredients
- 2 Tbsp olive oil
- 1 small onion, diced
- 1/2 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
- 1 1/5 tsp onion powder
- 2 Tbsp nutritional yeast
- 1/4 tsp turmeric
- 1 cup chopped kale (lightly packed)
Instructions
- Drain tofu and prepare quinoa according to directions.
- Heat oil in a frying pan, and saute veggies until onion is translucent and mushrooms are slightly browned.
- Crumble tofu into pan with veggies, and mix well.
- Cook over medium heat until tofu begins to take on a slightly firmer texture, and any excess liquid is cooked off.
- Add quinoa and seasonings to pan, and stir until completely combined.
- Cook a few more minutes to fully combine flavors.
- Turn off burner, and gently toss in kale.
- Serve immediately, and enjoy!
Find it online: https://seasonedwithsunshine.com/quinoa-tofu-breakfast-scramble/