Name: Breakfast Scramble
Yield: Makes 2 Servings
Ingredients: Freshly ground black pepper; 8 ounces firm or extra-firm tofu, rinsed, patted dry, and crumbled (see tip); ¼ cup diced red or green bell pepper; 2 teaspoons garlic-infused olive oil; ¼ teaspoon asafetida; ¼ cup thinly sliced chives or scallion greens, or 4 teaspoons dried chives; 10 pitted kalamata, oil-cured, or black olives, sliced or chopped (optional); ¼ cup shredded carrot; 2 teaspoons nutritional yeast flakes (optional but highly recommended); ¼ teaspoon ground turmeric; ¼ teaspoon black salt (see box); Sea salt; 2 tablespoons minced fresh flat-leaf parsley or cilantro, or 2 teaspoons dried parsley

Preparation info

Makes
2
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

This union of tofu and vegetables makes a tasty savory morning meal or light supper. For a special brunch, serve the scramble with sliced tomatoes, Tempeh Bacon, and gluten-free crackers or toasted 100% sourdough spelt bread, millet bread, or gluten-free vegan bread.

Ingredients

2 teaspoons garlic-infused olive oil
¼ teaspoon asafetida
¼

Method

Put the oil in a medium skillet (preferably nonstick) and heat over medium-high heat. When hot, add the optional asafetida and let it sizzle for about 30 seconds. Add bell pepper, carrot, chives, and turmeric and cook, stirring occasionally, for 4 minutes. Add the tofu and optional nutritional yeast and stir until well combined. Decrease the heat to medium and cook, stirring occasionally, until

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