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Beet Root Cream Cheesecake

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Tofu Scramble

  • Author: Stephanie Williams
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Category: Breakfast


14 oz organic tofu
2 cup kale
1/2 cup red pepper
1/2 cup mushrooms
1/2 tomato
1/3 cup onion
1 tsp turmeric powder (optional)
1-2 tsp garlic powder
1-2 tsp onion powder
fresh black pepper


1. Use a tofu press to drain liquid or dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
2. While tofu is draining, chop veggies and warm a large skillet over medium heat. Once hot, line your pan with 1/4 cup water or veggie broth. Add veggies, season, and stir. Cook until softened – about 5 minutes.
3. Unwrap tofu and use a fork or your hands to crumble into bite-sized pieces. Sprinkle your tofu into the pan and sauté for about 5-7 minutes, or until tofu is slightly browned.


Extra Calories – Add 1/2 an avocado.
Soy Free Option – Sub in 1/2 canned of mashed chickpeas per serving instead of tofu.


  • Serving Size: 2
Keywords: tofu, tofu scramble

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