Vegan Kale and Tofu Scramble Breakfast Sandwiches


2 servings

  • 1 tablespoon olive oil
  • ½ small onion, diced
  • ¼ red bell pepper, diced
  • 8 ounces firm or extra firm tofu, drained, patted dry, and crumbled
  • 1 tablespoon nutritional yeast
  • ½ teaspoon fine sea salt
  • ½ teaspoon turmeric
  • ½ bunch lacinato or dinosaur kale, stems removed, shredded
  • 2 Food For Life® 7 Sprouted Grains English Muffins, split and toasted
  • 1 small avocado, pitted and sliced
  1. In a medium skillet warm oil over medium heat. Sauté onion and pepper until softened, 6-8 minutes.
  2. In a medium bowl toss tofu with nutritional yeast, salt, and turmeric. Add tofu to skillet and cook, stirring, until warmed through, about 5 minutes more.
  3. In a large skillet combine kale and 2 tablespoons water. Bring water to a boil, cover, and steam until kale is wilted, 3 minutes.
  4. Divide tofu and kale between 2 English muffin halves and top with avocado and remaining English muffin halves.

*The Food For Life product in this recipe is Sprouted Grains, Vegetarian or Vegan, Diabetic Friendly. Please check labels of other ingredients to verify they meet your dietary requirements as well.*

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