Preheat oven to 400° Line a rimmed baking sheet with parchment paper or a silpat mat,.
Remove the tofu from the package and drain off the water, no need to press it. Over a large bowl break up the tofu with your hands or use a fork to break it apart so it looks kind of like scrambled eggs.
Add all of the ingredients to the bowl and stir until it is well incorporated. Spread it out evenly on the prepared baking sheet. Bake for 20-25 minutes or until it is lightly browned and the peppers are soft.
This can be batch prepped and kept in the fridge for 4-5 days.
Excellent choice for breakfast, brunch, lunch or dinner. Serve with our sheet pan breakfast potatoes, breakfast sausages, a little salsa, waffles with blueberry sauce, fresh fruit and hot tea. Add some greens like baby spinach or power greens to the top of the scramble.
Can be rolled up in a large tortillas for a break fast burrito along with some of the sheet pan breakfast potatoes. Or make tacos with some Chipotle Nacho Cheese Sauce and some fresh cilantro. Crisp some corn tortillas in an air fryer and make tofu scramble tostadas with some salsa.
Top a chopped salad with warm or cold tofu scramble for a flavorful lunch or dinner.
Keyword black beans, firm tofu, garlic powder, green onions, ground cumin, ground turmeric, Nutritional yeast, onion powder, red bell pepper, smoked paprika