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Chop the tofu and use a fork to crumble it into bite-sized pieces.
Add some oil to a frying pan and when it’s hot, add the tofu and all the remaining ingredients (salt, turmeric powder, and ground black pepper). Stir until well combined and cook over medium-high heat for 5 to 10 minutes. Stir occasionally.
Serve immediately (I served my tofu scramble over some toasted bread and topped it with fresh parsley) with fresh fruit, vegan bacon or vegan sausages as part of a vegan brunch. You can also eat it with vegan pancakes and coffee or juice.
Keep leftovers in an airtight container in the fridge for up to 1 week. You can also prepare the tofu before cooking and freeze it for up to 5 months.