Roasted Poblano Tofu Scramble
This Roasted Poblano Tofu Scramble is the perfect vegan breakfast! Filled with veggies and protein-packed, this is great for meal prep!
Ingredients
- 2 poblano peppers
- 2 tablespoons oil separated
- 1/2 red onion diced
- 2 cloves garlic minced
- 1 14-ounce block firm tofu drained & pressed
- 1 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- salt to taste
- 1 cup cherry tomatoes halved
- hot sauce, cilantro, avocado, toast optional, for serving
Instructions
- Place the peppers on a baking sheet and drizzle with 1 tablespoon of oil. Place them on the top rack in the oven under the broiler. Cook until blackened on one side, then flip to blacken the other side. Remove from the oven, place in a bowl and cover with a kitchen towel to steam for 10 minutes.
- Remove the kitchen towel from the peppers, and when cool enough to handle, peel the skins off. Remove the stems and seeds from the peppers. Cut into bite-sized pieces.
- Heat the remaining oil in a skillet over medium heat. Add the onion & garlic and cook for 3 minutes. Add the tofu and crumble with a wooden spoon or potato masher. Add the dry seasonings and sauté until well combined. Add the poblano & tomatoes and cook for a couple more minutes.
- Serve hot with the optional toppings. I like to serve mine with toast and avocado on the side.
Video
Nutrition
Calories: 176kcal | Carbohydrates: 9g | Protein: 10g | Fat: 12g