This Southwestern Tofu Scramble brings tofu to life with flavors like red bell pepper, garlic, cumin, thyme and turmeric. Experience the plant-based breakfast of champions by trying the recipe below.
1 pound extra-firm tofu, drained
1/4 cup nutritional yeast
3 cloves garlic, minced
1 red bell pepper, finely chopped
3 tablespoons water
2 teaspoons ground cumin
1 teaspoon dried thyme, crushed with your fingers
1/2 teaspoon ground turmeric
Freshly ground black pepper to taste
In a small bowl, stir together cumin, thyme, and turmeric. Add water, mix and set aside.
Preheat a large, heavy bottomed pan over medium high heat.
Break the tofu apart into bite sized pieces and sauté for about 10 minutes, using a spatula to stir often. Cook tofu until lightly browned on one side and continue to cook until the water in the pan evaporates.
Add red pepper and garlic and cook for about 5 minutes.
Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper.
Cook for about 5 more minutes and serve warm.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.