Scrambled tofu is the vegan answer to scrambled eggs. It is a great way to get animal-free protein at breakfast time (or at any meal), no matter what your dietary preferences are.

The key to making a great tofu scramble is to use medium or medium-firm tofu as it has the perfect texture for this dish. And always go with an organic brand to ensure your tofu isn't made from genetically modified soybeans. If you like your tofu to be a bit chewier you can freeze it and thaw it.

1 16oz package, medium-firm tofu
1 tbsp olive oil
2-3 button mushrooms, sliced
1/4 cup onion, sliced
1 clove garlic, minced
1/2 cup bell peppers, sliced
2 tbsp Braggs liquid aminos or soy sauce
1 tsp fresh lemon juice
1/2 tsp turmeric
*Salt & pepper to taste

Remove tofu from package and gently squeeze out excess water. Wrap the block of tofu in a tea towel or a few paper towels to further remove water while you slice the vegetables. Heat olive oil in a large skillet. Saute mushrooms, onion, garlic and bell peppers until onions are translucent, about 5 minutes.

Remove tofu from towel and place in skillet, mashing it with a wooden spoon until you have bite-sized pieces. Add turmeric, lemon juice and 1 tbsp of Braggs/soy sauce. Stir occasionally and allow tofu to brown a little, about 5-7 minutes. Add remaining tbsp of Braggs/soy sauce, salt and pepper, and saute for an additional 5-7 minutes.

You can make variations of scrambled tofu by topping it with a bit of salsa, or fresh herbs like cilantro or dill. Scrambled tofu can be served as part of a complete meal with a slice of toast and a glass of fortified orange juice. For lunch or dinner, serve it with brown rice or quinoa, a side salad and a tall glass of almond milk.

*Be careful of adding too much salt, especially if your soy sauce contains higher levels of sodium.

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