LOADED TOFU SCRAMBLE

connoisseurusveg.com

This savory vegan breakfast is packed with flavor and loaded with crispy potatoes, juicy red bell peppers and hearty kale!

connoisseurusveg.com

INGREDIENTS – 2 tablespoons canola oil – 1 small russet potato – 1 medium onion – 1 bell pepper – 3 garlic cloves – 1 package extra firm tofu – 2 cups kale leaves – 2 tablespoons soy sauce – 2 tablespoons nutritional yeast flakes – 2 teaspoons cumin – 1 teaspoon turmeric – 1 tablespoon hot sauce – Black pepper – Kala namak

connoisseurusveg.com

FREQUENTLY ASKED QUESTIONS Can this recipe be made gluten-free? Yes! Just use gluten-free tamari instead of soy sauce.

connoisseurusveg.com

Do I need to peel the potato? You don't, but you're totally welcome to do so if you're not a fan of potato peel.

connoisseurusveg.com

How is tofu scramble served? It's awesome stuffed in a tortilla, piled on toast or vegan English muffin halves, or all by itself on a plate.

connoisseurusveg.com

LEFTOVERS & STORAGE Leftovers of this recipe will keep in a sealed container in the refrigerator for about 3 days.

connoisseurusveg.com

Click the link below to see the full recipe!

connoisseurusveg.com