Tofu Scramble Gourmet Vegetarian Breakfast

Tofu Scramble, cooked with the vegetables of the season, makes a delicious, organic, gluten free, brunch served on warm corn tortillas.

I like to sauté the tofu with turmeric and fresh ground black pepper in ghee for a vegetarian meal. Simply sauté in a virgin olive oil or coconut oil for a vegan variation. 

Sautéing turmeric in a healthy fat with black pepper is one way to enhance turmeric’s anti-inflammatory properties.

For this dish, one of my favorite combinations these days is tofu, fresh picked from the garden: collards, cilantro and scallions. Other times of year I like to mix and match other colorful organic veggies: corn, red bell peppers, carrots, and mushrooms are also great choices.

To create a savory sauce, I add nutritional yeast and tamari. 

Also, the nutritional yeast is a complete plant based protein like the tofu and also adds flavor, vitamins and minerals.

Delicious; rolled and scooped up in the tortillas, and garnished with edible nasturtium flowers.

YUM!