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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Yummy vegan version of a breakfast favorite. Ingredients:
tofu (firm or soft) |
1 small green bell pepper, diced |
1 small red bell pepper, diced |
3 stalks green onions, diced |
fresh sliced mushrooms |
1 small tomato, diced |
soy cheddar cheese, shredded |
1 teaspoon lemon pepper seasoning |
1 teaspoon turmeric |
1 tablespoon braggs aminos |
1 tablespoon nutritional yeast |
1/2 cup water |
1 teaspoon olive oil (optional) or 1/8 cup margarine (optional) |
Directions:
1. Crumble tofu (I like to use a plastic bag, but it can be done in the skillet with a masher).
2. Add red and green peppers, mushrooms, tomato and onion to tofu in skillet.
3. Add water and lemon pepper seasoning.
4. Cover with medium high heat for 10 minutes (This is what gives it the rich texture).
5. Stir and add Braggs and nutritional yeast and turmeric (for color).
6. Stir again and add grated soy cheese.
7. Turn off heat, Cover for 2 minutes or until cheese melts and enjoy!
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