This tofu scramble recipe is my go-to breakfast during my pregnancy. It keeps me fuel for a while & gives a lot of nutrition to baby. I also love to eat this for dinner sometimes (!) If you have black salt on hand, I highly recommend you add it in since it gives an "egg" taste to this dish.
INGREDIENTS
1/4 cup nutritional yeast
1 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp thyme
1/4 tsp turmeric
Pepper to taste
1/4 tsp black salt (optional)
1/4 cup water
1 block extra firm tofu, crumbled by hands
1 cup veggies of choice, chopped
Oil for cooking
STEPS
1. In a bowl, mix the nutritional yeast, apple cider vinegar, garlic powder, thyme, turmeric, pepper, black salt & water. Add the crumble tofu & mix again.
2. In a pan, on medium heat, cook your chopped veggies in oil for about 5 minutes. Add the tofu mixture & cook for another 5 minutes. Lastly add some greens if you want to & some water if it starts sticking.
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