Dairy-Free & Egg-Free Tofu Scramble with Italian Herbs

Ingredients

• 1 block (14 oz) Extra-Firm Tofu, pressed
• 1 tablespoon Olive Oil
• 1/2 Red Onion, diced
• 1/2 Bell Pepper, diced
• 2 tablespoons Nutritional Yeast
• 1 tablespoon Italian Herb Blend (dried)
• 1/4 teaspoon Turmeric Powder
• 1/4 teaspoon Black Salt (Kala Namak)
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Place the 1 block (14 oz) Extra-Firm Tofu, pressed, into a medium bowl. Use your hands to crumble the tofu into small, irregular pieces.
2. 2Heat the 1 tablespoon Olive Oil in a 10-inch skillet over medium heat, which is 325°F (163°C). Add the 1/2 Red Onion, diced, and the 1/2 Bell Pepper, diced. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. You will see them become translucent and slightly tender.
3. 3Add the crumbled tofu to the skillet with the softened vegetables. Cook, stirring occasionally, until the tofu is heated through, about 5 to 7 minutes. The tofu will start to look slightly drier.
4. 4Stir in the 2 tablespoons Nutritional Yeast, 1 tablespoon Italian Herb Blend, 1/4 teaspoon Turmeric Powder, 1/4 teaspoon Black Salt, 1/4 teaspoon Salt, and 1/4 teaspoon Black Pepper. Cook for another 2 minutes, stirring constantly, until everything is well combined and the mixture is fragrant. The turmeric will give the scramble a yellow hue.
5. 5Remove the skillet from the heat and serve the tofu scramble immediately.

Substitutions

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