Tofu Scramble with Bell Pepper, Shallot, and Herbs (Recipe #44)

If I have not made it clear, breakfast is not only the most important meal of the day, but it is my favorite! I love all types of breakfast food! I was very excited to try this tofu scramble because breakfast!

This tofu scramble was very easy to prepare and to make! I made this in under 10 minutes (remember to drain the tofu for at least 20 minutes), so I would call that a win. I let the tofu drain while I was preparing the bell pepper and shallot. When everything was ready, I put the scallion and bell pepper in a skillet until they were softened. I added the tofu into the same pan with some salt, turmeric, and pepper. That was it!

I made a piece of toast on the side with some jelly. I also had a cup of jasmine tea with it to get the whole breakfast experience! Jacob added a little hot sauce to his scramble (if you haven’t caught on, Jacob loves hot sauce!). I loved how it all came together and I would make this again!

I do want to note that the recipe says to not use firm tofu, I did end up using extra firm tofu because that was what I had on hand. I think this changed the texture a bit so it was not as creamy or “eggy,” but I did still enjoy the scramble. I made sure to break up the tofu into smaller pieces so I wouldn’t get a large piece.

Taste: 9/10--I would like to improve the texture just a little bit!
Level of difficulty: 1/5

Notes for next time: I would make this with different veggies like spinach or mushrooms! Maybe garlic and nutritional yeast would be good to add!