This is a great way to start the morning! Especially when the morning is snowy. Yes…snowy. It’s the end of April, right? Well it snowed last night, so instead of heading out for my morning walk, I decided to cook up a protein-packed breakfast and tackle that walk later when things clear up.

INGREDIENTS:
1 Tbs olive oil
1 garlic clove, minced
1-14oz pkg. extra firm tofu, drained, pressed and crumbled
3 Tbs fresh cilantro, chopped
1/2 a large orange or red bell pepper, diced (about 3/4 C)
4 green onions, sliced (or 1/4 C of diced yellow onion)
1/2 tsp cumin
1/4 tsp turmeric
1/3 C salsa
1/4-1/3 C vegan cheddar or pepper jack cheese, shredded
Salt and pepper, to taste

DIRECTIONS:
In a large skillet, heat olive oil over high heat. Add garlic and bell pepper. Reduce to medium heat and saute until pepper is softened, about 5 minutes. Add the green onion and saute another minute, then add the cumin and turmeric. Add tofu and stir to combine–the turmeric will immediately turn the tofu yellowy-orange, like real scrambled eggs. You don’t have to use it–totally optional. Stir in the cilantro and season with salt and pepper to taste. Stir in the salsa, then the cheese. Serve alone, or wrap in a warmed flour tortilla and enjoy!