1 pkg extra firm tofu, drained and crumbled
Broccoli & Mushroom Tofu Scramble
1/2 pkg frozen onion with bell peppers
1/2 cup frozen broccoli florets
1/2 cup frozen sliced mushrooms
1-2 Tbsp olive oil
1 tsp turmeric
1 tsp cumin
sea salt and ground pepper to taste
In large skillet on high heat, add 1-2 tablespoons of olive oil.
Add onion with bell peppers, then add mushrooms and broccoli.
Add crumbled tofu and season with spices. Serve when heated thoroughly.
My husband and I enjoy this Broccoli-Mushroom Tofu Scramble on Sunday mornings with hash brown patties and vegan sausage patties.
You can prepare this filling meal within minutes and enjoy with your favorite hot beverage on cold winter mornings for a healthy start for your day.