Tofu Scramble Breakfast Bowl

Rainbow bowl.

photo 2


1 package of extra firm tofu (pressed & drained)

1 tsp. turmeric

1 cup kale or spinach satueed

2 small bell peppers sliced

1/2 a small purple sweet potato

Salt and pepper to taste


After tofu is pressed & liquid is drained from it, use your hands or a fork to crumble into pieces. Cook tofu over medium heat on stove top and season with turmeric, salt and pepper. Cook for about 10 minutes, then set aside . Then on the stove top sautee your kale (or spinach) and bell peppers, drizzle with a little olive oil. Cook for about 10 mins or until veggies are limp. Wash your sweet potato and puncture with a fork multiple times , place in microwave for about 4 mins. to cook, then slice sweet potato into small rounds. Mix your tofu scramble, veggies, and sweet potato into a bowl & enjoy. You can enjoy this breakfast bowl with any condiment you would normally enjoy an egg scramble with ( ketchup, hot sauce, salsa)

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