Yum, Tearty, Veggie Lovers Scramble!

Hi Tearty!

Are you ever disappointed by vegan pancakes, French Toast, croissants, waffles, or muffins?
If so, here's great news.

I've discovered a vegan cookbook with *unbelievable* versions of these recipes. Even non-vegans love them. No wonder the book is called "Are You Sure That's Vegan?... Vegan Clones of Your Favorite Breakfasts".

Today's Veggie Lovers Scramble recipe comes straight from that book. If you like it, click here to learn more about the book, and/or download it instantly.

 

In the upper right corner, click "Vegan Breakfast Cookbook". Or to get five free recipes, click the blue button that says "Get Free Recipes".

 
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Veggie Lovers Scramble
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Ingredients

1 pound medium firm tofu


1/4 teaspoon turmeric


1/4 cup nutritional yeast


1/2 teaspoon black salt


1 zucchini, diced into very small pieces


1 small onion, diced


8 oz sliced mushrooms


1 red pepper, diced


2 cloves crushed garlic


Salt and pepper to taste

Directions

Place tofu, turmeric, nutritional yeast and black salt in a food processor and blend till smooth. (Every so often, wipe the sides down with a spatula to ensure everything gets incorporated)

In a large non-stick frying pan (or cast iron pan), heat 1 tablespoon of oil up over medium heat. Add the tofu mixture to the pan cook, stirring occasionally,  until all the liquid has evaporated and the tofu has firmed up and resembles scrambled eggs, about 15 minutes.

While the tofu is cooking, in another pan, heat some oil over medium heat.

Add the onions and cook for about 5 minutes. Add the zucchini, cook for 5 minutes, stirring occasionally. Add the mushrooms, red pepper, garlic, salt and pepper and continue cooking for another 4-5 minutes or until the veggies are tender, stirring occasionally.

Mix the veggies into the tofu and cook for 2-3 minutes more. Serve on toast.
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