Eating healthier is easy when you make this vegan breakfast tofu scramble.
1 package organic silken tofu (the one we used was about 12 ounces).
¼ red pepper
¼ orange pepper
¼ to ½ cup onion
dash of sea salt, pepper and paprika
2 teaspoons olive or avocado oil
Remove the tofu from the package, rinse in cool water and then dry with a clean lint-free cloth or paper towels.
Thoroughly wash and pat dry the vegetables before chopping into smaller uniformly sized pieces. Add to a nonstick pan heated to medium with the oil salt and pepper. Sautee until the vegetables are cooked almost to your liking.
Carefully crumble the tofu with your hands into the pan, stir and heat through.
We served this tasty scramble with a homemade roll, avocado slices and sweet potato home fries.