|Low fat tofu||1 Pound|
|Dried parsley flakes||1 Teaspoon, lightly crumbled|
|Turmeric||1⁄2 Teaspoon, ground|
|Ground black pepper||1⁄4 Teaspoon, ground|
|Vegetable broth||2 Tablespoon|
|Onion||1⁄2 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Green bell pepper||1 , diced|
|Red bell pepper||1 , diced|
|Potato||1 , diced and steamed|
|Cooked meat free sausage||1⁄2 Pound|
|Cajun seasoning/Cayenne pepper||1⁄2 Teaspoon|
1. Place tofu between two plates and press to remove excess liquid.
2. Place a few paper towels between the tofu and the bottom plate, and put a weight on the top plate.
3. Replace the paper towels with fresh ones when they become wet.
4. Keep the tofu under weight for at least 30 minutes or up to 2 hours; the longer you press it, the firmer it will become.
5. In a skillet, heat vegetable broth.
6. Stir in onion and garlic over medium heat until they are tender.
7. In a small dish, mix parsley, turmeric, salt, and pepper.
8. Stir in bell peppers and cook until they are tender.
9. Crumble the tofu and add to the skillet and mash it with a fork until they are broken down to small pieces.
10. Sprinkle with the parsley mixture; cook and stir over medium heat for 8-10 minutes.
11. Add the soy sausage and cook until warmed.
12. Stored in a covered container in the refrigerator, leftover Breakfast Scramble can be stored for up to 2 days.