This Vegan Breakfast Scramble was a hit with my daughter, who is a newbie vegan. I've been learning to cook plant based recipes for her.
For this I used the following ingredients
Morinaga Silken Extra Firm Tofu (6 oz)
3 Unpeeled precooked Red Potatoes
1/2 cup Red pepper
1/4 cup White onion
1/8 cup dried cranberries
1 tsp. Turmeric
1/4 tsp. Seasoned salt
1 tablespoon Coconut oil
It was super easy. I stir fried the cut vegetables in coconut oil for about five minutes. I used a cast iron pan which adds extra iron to food.
In a separate bowl, I chopped the tofu with my manual chopper. Then, I added turmeric and seasoned salt to flavor the tofu and give it a color similar to scrambled eggs. I let it sit while the veggies cooked.
Once the veggies were done, I mixed in the tofu and sprinkled with dried cranberries. I removed the pan from the burner, covered it and let stand for three minutes so the cranberries and tofu would warm up.
I served with applesauce. My daughter loved this recipe. She said the tofu tasted like scrambled eggs.