Tofu scramble with bell pepper, shallot, and herbs from Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between (page 43) by America's Test Kitchen Editors

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute parsley, tarragon, or marjoram for basil.

  • jenburkholder on August 21, 2020

    Soft tofu really does make the difference - I can't begin to imagine why the vegan world clings to extra-firm, eggs don't form such hard curds! Anyhow, this is great, and I've made it several times. A pinch each of nutritional yeast and black salt makes it even better.

  • SenseiHeidi on July 29, 2019

    Yummy! Have made several times.

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