Carrot juice dyes the tofu a brillant, almost egg colored yellow and lends a healthy dose of beta-carotene. If you do not have the carrot juice, just use a few extra shredded carrots to make this veggie packed breakfast. Nutritional yeast can be found in health food stores, sometimes in the supplement department. It is optional, but adds a healthy dose of B-vitamins and a nutty flavor that I just love in my tofu scrambles.

Ingredients

• 1 teaspoon olive oil
• 8 ounces tofu, extra-firm
• 2 carrots, peeled and shredded
• ½ cup carrot juice
• ¼ teaspoon salt
• 1 pinch black pepper, optional
• 2 tablespoons nutritional yeast, optional

Featured Meals

This recipe has been featured in the following meals:

• Carrot Tofu Scramble with Greens
• Carrot Tofu Scramble with Lavender Yogurt & Strawberries
• Carrot Scramble with Chili Bean Saute
• Ginger Basil-Smoothie with Carrot Scramble