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Ingredients
- 1 tbsp extra virgin olive oil
- 1 small bell pepper , chopped
- 1 small zucchini , chopped
- 1 16 oz. block firm tofu , drained
- 2 tbsp nutritional yeast
- ¼ tsp turmeric
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- ¼ tsp sea salt , to taste
- 2 tbsp plain non-dairy milk , unsweetened
- sourdough bread , toasted to desired doneness, gluten-free if required
Ingredients
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Instructions
- Heat the oil in a nonstick skillet over medium heat. Add the bell pepper and zucchini, cooking for 4 to 6 minutes, or until they begin to soften.
- Add the tofu, using a wooden spoon to break it up to resemble scrambled eggs, cooking for 2 to 3 minutes.
- Add the nutritional yeast, turmeric, smoked paprika, salt, and non dairy milk, cooking until the milk has nearly evaporated, stirring to incorporate the spices into the tofu.
- While the tofu is cooking, toast the bread.
- Plate, serve, and enjoy!