‪@CookingMasterAI‬

A vibrant tofu scramble packed with sautéed onions, red bell peppers, and mushrooms. Seasoned with turmeric for a golden hue and black salt for an egg-like flavor, it’s a hearty, colorful dish perfect for breakfast or brunch.

#tofuscramble #glutenfreemeals #veganbreakfast

Ingredients:

• 1 block (14 oz) firm or extra-firm tofu, pressed and crumbled
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 1 cup mushrooms, sliced
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon black salt (kala namak)
• 1/2 teaspoon garlic powder (optional)
• 1/4 teaspoon ground black pepper
• 1–2 tablespoons olive oil or plant-based butter
• Fresh parsley or green onions for garnish (optional)

Instructions:

1. Prepare the tofu:
• Press the tofu for 10–15 minutes to remove excess water. Crumble it into small pieces resembling scrambled eggs.

2. Cook the vegetables:
• Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 2–3 minutes until softened.
• Add the red bell pepper and mushrooms, and cook for another 5–7 minutes until the vegetables are tender.

3. Add the tofu:
• Push the vegetables to one side of the skillet and add the crumbled tofu. Stir gently to combine.

4. Season:
• Sprinkle the turmeric over the tofu for color, then stir to coat evenly.
• Add black salt, black pepper, and garlic powder (if using). Mix well and let everything cook for 2–3 minutes, allowing the flavors to blend.

5. Adjust seasoning:
• Taste and adjust salt or spice levels as needed.

6. Serve:
• Garnish with fresh parsley or green onions if desired. Serve warm with toast, avocado slices, or as a filling for wraps.

Enjoy! 😊