Rosemary Sun-Dried Tomato Tofu Scramble

December 11, 2016 — Leave a comment

A tofu scramble is always a wonderful meal to serve for breakfast or brunch! There are many vegan versions of tofu scrambles now that if you are a scrambled egg lover (like I used to be), you now have many very tasty, cruelty-free options in which to choose to placate your taste buds. Try this gluten-free version for breakfast. This will feed two to four people. Serve with vegan pancakes or vegan waffles.

Tofu Scramble, VegoutwithVilmsIngredients:

1 lb. firm or extra firm tofu

4-5 sundried tomatoes, chopped

½ small red pepper, chopped

½ small onion, chopped

2-3 cloves garlic, minced

4-5 green or Kalamata olives, minced

2 Tbsp. vegan parmesan cheese

1 Tbsp. dry rosemary

½ tsp sea salt

¼ tsp black pepper

olive oil

 

Process:

  1. Prepare all above ingredients. Set aside.
  2. Prepare tofu by draining excess water from package. Then cut into small pieces. Place into a large bowl and set aside.
  3. Add all ingredients except red pepper, onions and garlic to tofu bowl. Mix. Mash the mixture until it looks like brains. This should take less than a minute.
  4. In a large skillet, use a dab of oil olive or just water and cook the red pepper for a minute on medium heat. Add onions and cook for a minute longer, stirring. Then add garlic and cook for 30 seconds longer.
  5. Add tofu mixture and cook for 1 minute, stirring to heat all of the mixture. Serve immediately.

Enjoy!

© 2016, Vilma Reynoso, VEGoutwithVilms.com, VEG out: go Vegan. save Earth. be Good to animals

 

 

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