Curry Tofu Scramble & Potatoes

This is my healthy alternative to eggs.  Eggs have a high concentration of cholesterol and 70% of their calories come from fat. Studies show that eating them everyday can increase the chances of cardiovascular disease. Add some hot sauce and Food for Life Sprouted Corn Tortillas to make a breakfast burrito.

Serves 2


Curry Tofu Scramble
  • 1 pound organic non-gmo firm tofu
  • 1 onion diced
  • 4 garlic cloves diced small
  • 1 cup green, yellow, red frozen peppers
  • 1/2 cup nutritional yeast
  • 2 teaspoons cumin
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon Trocomare
  • sprinkle of Bragg Sprinkles
  • pepper to taste


  1. Preheat oven to 425 degrees.
  2. Open the bag of frozen roasted red potatoes and add the Bragg Sprinkles. Close the bag and shake.
  3. On a baking sheet lined with parchment paper spread the potatoes out in a single layer and bake for 25 minutes.
Curry Tofu Scramble
  1. Drain the tofu and place on a plate lined with paper towels and then put more paper towels on top of the tofu and top with another plate. Put something heavy on top of the plate to get all the excess liquid out of the tofu.
  2. On medium-high heat saute the onions and the garlic in a large dry frying pan.
  3. When the onions are softened add the frozen peppers.
  4. Now add the tofu. Break up the tofu with a spatula.
  5. Add the nutritional yeast and the rest of the spices.
  6. Saute for about 5 more minutes until all the spices are blended nicely.

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