Step 1

Prepare the Tofu. Drain the tofu and press it to remove excess moisture. Crumble it with your hands or a fork into bite-sized pieces resembling scrambled eggs.

Step 2

Sauté the Veggies. In a large skillet, heat olive oil over medium heat. Add bell peppers and cherry tomatoes, sautéing until they soften.

Step 3

Cook the Tofu. Add the crumbled tofu to the skillet, stirring to combine with the veggies. Cook for 3-4 minutes until it begins to brown slightly.

Step 4

Season the Scramble. Sprinkle in the turmeric, garlic powder, onion powder, salt, and pepper. Stir well to coat the tofu evenly.

Step 5

Add Creaminess. Pour in the plant-based milk and nutritional yeast, stirring until the scramble becomes soft and creamy. Let it cook for an additional 2-3 minutes.

Step 6

Garnish and Serve. Remove from heat and sprinkle with fresh parsley or avocado slices for a delicious finish. Serve hot with toast or avocado.