Colorful garden vegetables and crumbled tofu make a healthy, plant-based breakfast. This easy, oil-free recipe comes together in under 20 minutes. It’s an essential vegan dish, perfect for quick mornings.
To make the Oil-Free Garden Vegetable Tofu Breakfast Scramble: Preheat a wide, non-stick pan over medium heat. Add the onion, bell pepper, and zucchini. Saute until golden around the edges, about 5-7 minutes. Add the garlic and saute 1 minute.
While the vegetables cook, drain the tofu. Use your hands to crumble to tofu into a medium bowl. You want the tofu to resemble scrambled eggs. Leave some medium-sized chunks as these have a tendency to crumble more during the cooking.
Add the crumbled tofu to the sautéed vegetables. Add the fresh thyme and turmeric powder. Saute everything until the tofu is golden and the mixture is quite dry. This might take 8-10 minutes, depending on how wet the tofu is to start. Stir often to cook off as much moisture as you can. You can slice the basil during this time.
Add the fresh basil and black salt during the last minute of cooking. Season to taste with salt and pepper. Serve and enjoy!