The go to breakfast staple!
Scrambled Pumfu is a classic and often times the first thing people make with Pumfu. It is easy to prepare and always a crwod pleaser. Great with roasted potatoes or in a breakfatst burrito!
Ingredients
- 1 block Pumfu
- ½ cup olive oil
- ½ cup nutritional yeast
- Dash of soy sauce/ Braggs
- ½ cup salsa (we like Pace picante medium)
- ½ tsp turmeric
- 1 TBSP granulated garlic
- 1 TBSP granulated onion
- 1 tsp black pepper
- 1 tsp sea salt
- ½ yellow onion
- ½ red pepper
- ½ green pepper
- 4 medium sized Roma tomatoes
- 6-8 medium sized baby bell mushrooms
- Optional: fresh chopped cilantro, jalapeno slices, and avocado slices
Instructions
- Crumble Pumfu into a medium sized bowl
- Add oil, nutritional yeast, soy sauce/Braggs, salsa, and spices. Mix well. Set aside
- Slice mushrooms; chop onions and peppers into 1/2-inch pieces. Chop tomatoes, also into 1/2-inch pieces. Dice jalapeño and chop cilantro
- Add onions, mushrooms, and peppers to a medium fry pan with olive oil and salt & pepper to taste. Sauté on medium heat until they are translucent, about 5-7 minutes
- Add Pumfu mixture. Continue to cook on medium-high heat for 8-10 more minutes. Stir frequently
- Once the mixture has reduced some, add the tomatoes. Cook for a few more minutes
- Serve on a toasted bagel and top with cilantro, jalapeno, and avocado
**Serves 4-6 people
