Easy and Cream Vegan Tofu Veggie Scramble

For me the hardest thing to give up while going plant-based was EGGS. 🥚🍳

I have always loved eggs, poached scrambled, fried. You name it!

So when I decided to go plant-based I knew I need to find a recipe to replace my love of eggs. I give you my tofu egg scramble!

In my experience a lot of egg scrambles are dry, but I promise you these scrambled tofu eggs are anything but!

Ingredients
1 tablespoon olive oil
16-ounce block firm tofu
2 tablespoons nutritional yeast
1/2 teaspoon salt, or more to taste
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
2 tablespoons non-dairy milk, unsweetened and unflavored
1/2 red onion diced
1/2 red pepper diced
2 garlic cloves, minced

Directions.

1. Diced your veggies and crumble your tofu!
2. In a frying pan, add the oil, onions, and garlic. Saute until the onions start to go translucent. Add in the peppers and saute for 2 more minutes.
3. Add in the crumbled tofu, yeast, and spices. Sautee for 5 minutes. Add in the coconut cream! Mix well.
4. Serve it up!

I like to get fancy with mine and I serve it in a puff pastry patty. You can get them from Tenderflake and they are vegan!