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Estimated values based on one serving size. Drain tofu from container, wrap it in a paper towel, and place it on a plate. Rest another plate on top of the tofu and microwave for 3-5 minutes. Unwrap the tofu and cut into cubes. Place the tofu in a bowl and mash with a fork. Cut the top off a bell pepper and remove all the seeds and thinly slice. Heat oil in a pan over medium heat.
Add the onions and peppers, and cook until softened. Add in the tofu and cook on medium heat until most of the water has evaporated. Add the salt, pepper, onion powder, garlic powder, and cumin, and mix well, until all the seasonings are evenly distributed. Add the lemon juice to the tofu and mix until evenly combined. Remove the tofu from the heat and serve. Try This Tofu Scramble With Chili Sambal on Sourdough For a Plant-Based Twist on Brekkie Plant-based breakfast is served.
If you’re looking for an egg alternative, then you’ve come to the right place. Bill Granger is an Australian restaurateur and food writer, loved by family cooks and sophisticated foodies alike. Bill’s sunny, relaxed approach to food is an essential element in his enduring popularity. Bill has written 11 cookbooks, selling in excess of 1 million copies, and has made 5 cookery series seen in over 30 countries. He continues to write recipe columns for magazines and newspapers worldwide.
8 minutes until dark red and fragrant. 5 minutes until the sauce is thick. Toast the bread under a hot grill until golden. Your email address will not be published. Say goodbye to your late afternoon snack foraging. If only every kale salad were this good.