Recently discovered I have an egg intolerance major bummer, so getting creative with this delicious scramble, almost like the real thing... Almost.
1 sweet potato
1 red onion
1 red bell pepper
1 package tofu
1 avocado
1/3 c nutritional yeast
1 tbsp smoked paprika
2 tsp salt
Dice the sweet potato, onion and bell pepper. Pat dry then crumble the tofu. Halve the avocado and thinly slice.
Heat 1 tbsp oil in large nonstick pan over medium high heat. Add in sweet potato and cook till browned, 4-5 minutes. Then add in onion and peppers and pinch salt. Cook until vegetables are soft, 5-8 minutes.
Heat 1 tbsp oil in a separate pan over medium high heat. Add in crumbled tofu, nutritional yeast, paprika 2 tsp salt. Cook until tofu is golden brown 6-9 minutes.
Top veggie mix with tofu and sliced avocado, so delicious! Would also be great with big chunks of bacon or topped with a sunny side up egg.
Comments