Prettyman, M. “Scrambled Tofu.” Breakfast by 3ABN Volume 1.


  1. 1 package (16 ounces) water-packed tofu, firm
  2. 3 green onions, diced
  3. 1/2 cup liquid from canned ripe olives
  4. 10 olives, sliced
  5. 1/2 green bell pepper, diced
  6. 1/2 red bell pepper, diced
  7. 1 Tbs nutritional yeast
  8. Pinch of turmeric for color
  9. 1/2 tsp salt (or to taste)


  1. Place skillet on medium heat and add green onions, bell peppers, and olive liquid
  2.  As soon as liquid starts to simmer, add crumbled tofu over vegetables evenly to cover
  3. Add the yeast flakes, turmeric, and salt.
  4. Let mixture sit and simmer until liquid is absorbed (be careful not to scorch).
  5. Stir and place in serving dish.

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