Ensalada Chilena Breakfast Bowl with Tofu Scramble

Ingredients

• 1 block Firm tofu
• 1/4 teaspoon Turmeric
• 1 tablespoon Nutritional yeast
• 1 tablespoon Olive oil
• 2 medium Tomatoes
• 1/2 medium Onion
• 2 tablespoons Olive oil
• 1 tablespoon Red wine vinegar
• To taste as needed Salt
• To taste as needed Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Press the tofu to remove excess water. Crumble it into small pieces.
2. 2Heat olive oil in a skillet over medium heat. Add the crumbled tofu, turmeric, and nutritional yeast. Cook, stirring occasionally, until heated through and slightly browned, about 8 minutes. Season with salt and pepper.
3. 3Slice the tomatoes and onion thinly.
4. 4In a bowl, combine the sliced tomatoes and onion. Drizzle with olive oil and red wine vinegar. Season with salt and pepper.
5. 5Divide the tofu scramble and ensalada chilena between two bowls. Serve immediately.

Substitutions

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