When I first tried scrambled tofu, I was skeptical. But after I fooled many who thought this recipe was made with eggs, I realized what a perfect breakfast this is for vegetarians or vegans. The turmeric gives the eggs a yellowish hue that resembles eggs and the nutritional yeast adds a cheesy flavour that has no dairy.

1tbsp (15 mL) olive oil
1tsp (5 mL) minced garlic
1/3 cup (50 g) diced red pepper
1/2 tsp (2.5 mL) turmeric
1/2 lb (225 g) crumbled extra firm tofu, drained
3 green onions, sliced
2/3 cup (100 g) frozen green peas
1 1/2 cups (113 g) fresh baby spinach
2 tsp (10 mL) tamari or light soy sauce
1/8 tsp (0.5 mL) salt
1/8 tsp (0.5 mL) pepper
1 tbsp (15 ml) nutritional yeast
2 tbsp (30 mL) fresh chopped basil or cilantro

1. In large skillet, add oil, garlic, and red pepper and sauté for 2 minutes. Add turmeric, tofu, onions, peas, spinach, tamari, salt and pepper and nutritional yeast and sauté for 2 minutes.

2. Garnish with basil or cilantro.

Serves 4—DF/GF/V

Serving                   121
Calories                   116
Protein                  7.3 g
Carbohydrate        7.6 g
Fibre                     2.6 g
Fat                         6.3 g
Saturated Fat         0.8 g
Cholesterol           0 mg
Sodium             245 mg