I’ve been experimenting with tofu scrambles and this one is recipe worthy. I love the smokiness of the paprika and the touch of cheesy flavor from the nutritional yeast. You can eat this with toast and sliced avocado, or cook a few potatoes about 5 minutes before the mushrooms to make it a complete meal.

SMOKED PAPRIKA TOFU SCRAMBLE

Cook Time: 20 minutes
Prep Time: 10 minutes
Total Time: 35 minutes
Serving Size: 2/3 cup
Total Servings: 3

2 tbsp olive oil, divided
1/2 cup onion, diced
1 green bell pepper, diced
1 8 oz container portabello mushrooms, diced
1 large garlic clove
14 oz container extra firm tofu
1 tbsp nutritional yeast
1 tsp smoked paprika
1/2 tsp salt

1. Press tofu for ten minutes.
2. Prepare the vegetables.
3. Crumble and add the tofu to a medium or large pan on medium heat with 1 tbsp of oil.
4. Cook on one side for about 4-5 minutes, until golden brown. Stir and cook for another 4-5 minutes until golden brown.
5. Remove the tofu and add another tbsp of oil. Add the mushrooms and cook for about 5 minutes, almost cooked. Add the bell peppers and onions and cook for another 4-5 minutes, until the veggies are tender. Add the garlic. Cook for about 30 seconds until the garlic is fragrant.
6. Add the tofu back to the pan and add the nutritional yeast, smoked paprika, and salt.