BREAKFAST TOFU

This breakfast tofu is a mobile version of a tofu scramble, which—while delicious—doesn’t travel well and requires stovetop supervision. Wrap a couple of slices of this tofu in a brown rice tortilla, or sandwich it between two slices of sprouted grain bread with loads of arugula, avocado, and even a few leftover cold roasted root veggies. If you make a big batch on the weekend, you can have your weekday breakfasts prepped and ready to go in three minutes flat. Although we prefer to serve this tofu at room temperature or cold from the fridge (it firms up as it cools), it can be eaten right away, too.

INGREDIENTS:

• 2 packages extra-firm tofu (or sprouted) 16-ounce, drained
• 1 Tablespoon tamari (reduced-sodium)
• 1/4 cup nutritional yeast
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon curry powder (yellow)
• 1/4 teaspoon black pepper

INSTRUCTIONS:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice each package of tofu into six pieces. Pat dry. Drizzle evenly with the tamari.
3. Combine the nutritional yeast, cumin, garlic powder, turmeric, curry powder, and black pepper in a large rectangular food storage container with a tight-fitting lid. 
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6. GET FULL RECIPE>>https://www.veggiessavetheday.com/breakfast-tofu-no-meat-athlete-cookbook/?utm_source=pinterest&utm_medium=social&utm_campaign=SocialWarfare

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