Southwestern-Style Tofu Breakfast Scramble

Yield: 2 Servings

1 Tbsp olive oil

1 Tbsp ghee, butter or vegan butter, unsalted

1 block firm tofu

¼ tsp smoked paprika

1 dash turmeric powder

Smoked salt to taste

2 Tbsp fresh salsa

2Tbsp fresh guacamole

Drain water from tofu and pat dry, then crumble it by hand or smash it with a fork or potato masher.

Warm the olive oil and ghee or butter in a pan over high heat until melted. Add the crumbled tofu to the pan, moving it quickly from side to side with a spatula for about 2 minutes until it resembles the consistency of scrambled eggs.

Reduce the heat to medium and add smoked paprika and turmeric. Stir until spices are well-distributed and the color is even throughout the scramble.

Serve immediately with a sprinkle of smoked salt. Add fresh salsa and guacamole, if desired, on the side or spooned over the scramble.

Recipe courtesy of Marlaina Donato

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Original article published at Natural Awakenings National