Breakfast Scramble 2

Makes 6 servings

This is a cholesterol-free and low-fat way to enjoy scrambled “eggs.” Using tofu instead of eggs adds extra fiber and healthy plant protein, and turmeric makes the scramble the yellow color you’re accustomed to.

1 pound low-fat tofu
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 tablespoons vegetable broth
2 garlic cloves, minced
¹/₂ medium onion, chopped
1 teaspoon dried parsley, lightly crumbled
¹/₄ teaspoon salt
¹/₄ teaspoon black pepper
¹/₂ teaspoon turmeric
1 medium zucchini, chopped

Press the block of tofu between two plates to remove excess liquid. Do this with a couple of paper towels between the tofu and the bottom plate and a can of vegetables or other weight on top of the top plate. Replace paper towels with new ones as they become saturated. Press tofu for at least 30 minutes—the longer, the better with 2 hours being ideal.

Combine turmeric, black pepper, salt, and parsley in a small dish. Sauté onion and garlic in broth until tender. Add bell peppers and zucchini and cook until softened. Crumble tofu into skillet, sprinkle mixture with combined seasonings and cook, stirring over medium heat until heated through.

Stored in a covered container in the refrigerator, leftover Breakfast Scramble will keep for up to 2 days.

Per serving