- 1 package of extra firm tofu, mostly drained (just cut a slit in the package and drain – no need to get all the water out. a little bit of water makes it easier to mash)
- 1/4 onion, diced
- 1 bell pepper, diced
- 1 tsp garlic powder (I am a garlic scorcher – feel free to use real garlic if you’re not like me)
- 1 tsp smoked paprika
- olive oil, salt, pepper
Mash tofu with a fork. I do it while still in the package because I’m lazy and hate dishes.
Saute onions and bell pepper in 1 tbsp olive oil for a few minutes – until just starting to soften. Add garlic (powder or fresh), smoked paprika, salt and pepper – saute one more minute. Add mashed tofu to pan, mix well, and spread out evenly over pan. Let cook on medium-high heat until water cooks out and tofu starts to brown. Stir well and let cook again until lightly browned.
I browned a whole wheat tortilla and sliced into strips, then piled on scrambled tofu, some black beans (from a can, again because I’m lazy), some reheated Cheezy Sauce, sliced avocado and some spicy salsa.
1/3 of the tofu scramble batch is less than 200 calories and this entire breakfast has 30g of protein. Vegans really have no problem getting protein.