Recipes
Recipes
Southwestern-Style Tofu Breakfast Scramble
By
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
