Vegan Margherita Scramble Recipe

Preparation Steps

1. 1

   Prepare the Tofu

   Drain the tofu and press it gently to remove excess moisture. Crumble the tofu into a bowl.

2. 2

   Cook the Tomatoes

   In a large skillet, heat the olive oil over medium heat. Add the cherry tomatoes and sauté for about 3-5 minutes until they start to soften.

3. 3

   Add Tofu and Seasonings

   Add the crumbled tofu to the skillet with the tomatoes. Sprinkle in the nutritional yeast, turmeric, garlic powder, salt, and black pepper. Stir well to combine and cook for another 5-7 minutes, letting the tofu warm through and absorb the flavors.

4. 4

   Add Basil

   Once the tofu is heated, stir in the fresh basil leaves and cook for an additional 1-2 minutes until the basil is wilted.

5. 5

   Toast the Sourdough

   While the scramble is cooking, toast the sourdough bread slices until golden brown.

6. 6

   Serve

   Serve the vegan Margherita scramble hot with the toasted sourdough on the side.