Vegan Tofu Scramble

This breakfast is ridiculously high in protein (roughly 35 grams!). And at (roughly) 36 grams of carbs, 8 grams of fat, and around 300 calories, it's an awesome way to start your day, or follow up a strength training workout.

1/3 of a brick of regular tofu - firm
2 Tablespoons nutritional yeast
1 teaspoon Tamari soy sauce
dash garlic powder, or to taste
dash onion powder, or to taste
dash turmeric (1/4 ish-- for color)
dash sea salt, or to taste
1 Teaspoon-ish extra-virgin olive oil
1/2 small yellow onion, chopped
1 cloves garlic, chopped
1/2 bell pepper (red, green, yellow or orange), chopped
1/2 cup shredded non-dairy cheese-- I used a non-dairy pepperjack

1. Drain and mash tofu. Mix with nutritional yeast, soy sauce, garlic and onion granules, and turmeric. Set aside.

2. In a large skillet, heat olive oil over medium heat. Add onion, garlic, and bell pepper. Cover and steam veggies until slightly tender (approx. 5 minutes), stirring occasionally.

3. Remove cover, push veggies to one side and add tofu mixture to 1/2 of pan. Cover tofu mixture with veggies, and add remaining tofu mixture to the other half of the pan. Smooth veggies over the top. Flatten with a spatula, and let cook over medium heat until browned on underside (5-10 minutes, or more). Flip with a spatula, and continue to cook until browned on the underside. Repeat this step until cooked to your preference.

4. Turn heat to very low. Cover scrambled tofu with cheese, place cover on skillet, and allow to melt.

5. Plate, Garnish, and Serve (I used a sprinkle of dill)

I served with 3 strips of Tempeh Fakin' Bacon, and a piece of brown rice bread, toasted and buttered with Earth Balance vegan butter.

I originally found this recipe on Vegancoach.com, however, I did alter the measurements to a smaller portion, and the ingredients reflect what I had in my kitchen.