Veggie Tofu Scramble

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  • cubed eggplant
  • sliced mushrooms
  • pieces of town kale
  • orange bell pepper
  • salt and pepper to taste
  • turmeric to taste – about 1-2 teaspoons
  • EVOO

Heat oil in a suattee pan on medium. Add veggies and cook until semi-soft (about 3 minutes) Add tofu, salt, pepper and turmeric. Cook until tofu is hot and veggies soft.

Serve with sprouted toast. Serves 1-2

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tashasig

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This entry was posted in breakfast, tofu, vegan, vegetarian. Bookmark the permalink.

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