This recipe can be served as is, or inside a warm chapati tortilla, breakfast burrito-style.
1 Tbsp. olive oil
1 med. bell pepper, diced
1 block tofu, drained and patted dry
¼ tsp. turmeric
2 Tbsp. Braggs liquid aminos or soy sauce
1 ripe tomato, diced (optional)
¼ C. nutritional yeast flakes
1. Heat olive oil in a large nonstick skillet over medium heat.
2. Sauté pepper in oil for several minutes. When soft, crumble tofu into skillet, add turmeric and Braggs, and mix well, approximately 3-5 minutes.
3. Remove from heat and add diced tomato and nutritional yeast. Mix well and serve.
Yield: 4 servings