Name: Open Face Turmeric Tofu Scramble Buns with Tomato & Curry Mayo
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 3 (340 g) pkgs extra firm tofu; 3 green bell peppers; 1 small bunch green onions (scallions); 3 tomatoes; 6 whole grain buns or rolls; black pepper; curry powder; extra virgin olive oil; garlic powder; mayonnaise; salt; turmeric, ground

Open Face Turmeric Tofu Scramble Buns with Tomato & Curry MayoOpen Face Turmeric Tofu Scramble Buns with Tomato & Curry Mayo — a 25-minute breakfast recipe with 12 ingredients, serving 6.Ingredients

3 (340 g) pkgs extra firm tofu

3 green bell peppers

1 small bunch green onions (scallions)

3 tomatoes

6 whole grain buns or rolls

black pepper

curry powder

extra virgin olive oil

garlic powder

mayonnaise

salt

turmeric, ground

Instructions

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Place mayo and spices in a small bowl. Stir to combine the curry mayo and set aside.

Wash and dry the fresh produce.

Trim, seed, and small dice bell peppers. Place in a medium bowl.

Preheat a large skillet over medium-high heat.

While the skillet heats up, trim and cut green onions crosswise into thin pieces. Add to the bowl with the bell pepper.

Once the skillet is hot, add oil and swirl to coat the bottom. Add bell pepper and green onion; cook, stirring occasionally, until softened, 3-4 minutes.

Crumble the tofu with your fingers into the skillet, then season with spices. Continue to cook, stirring occasionally, until tofu is warmed through and golden, 4-5 minutes more. Remove from heat.

Meanwhile, thinly slice tomatoes.

Toast buns if desired.

To serve, divide buns between plates and spread with curry mayo; top with tomato slices and tofu scramble. Enjoy!

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