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Veggie Tofu Scramble 2 Servings 2 Tbsp canola oil or butter 2 Tbsp diced red bell pepper 2 Tbsp thinly sliced green onion 6 white or brown mushrooms (sliced) 14 oz soft tofu ¼ cup chopped fresh tomato 3 leaves fresh basil (sliced into ribbons) ½ tsp Kosher salt 1 tsp freshly ground pepper ¼ cup shredded cheddar cheese (optional)
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Veggie Tofu Scramble

Serve with toast as a delicious alternative to scrambled eggs, or wrap in a warm tortilla for a healthy breakfast burrito.

2 Servings

Ingredients

2 Tbsp

canola oil or butter

2 Tbsp

diced red bell pepper

2 Tbsp

thinly sliced green onion

6

white or brown mushrooms (sliced)

14 oz

soft tofu

¼ cup

chopped fresh tomato

3

leaves fresh basil (sliced into ribbons)

½ tsp

Kosher salt

1 tsp

freshly ground pepper

¼ cup

shredded cheddar cheese (optional)

Directions

Heat the oil or butter in large skillet over medium heat. Sauté the pepper, onion, and mushrooms until tender.

Crumble the tofu into the skillet and stir until warm.

Add the tomatoes, basil, salt, and pepper. Add cheese, if using, and stir until melted. Season to taste with salt and pepper.

 

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