This tofu scramble beats the pants off any scrambled egg dish I’ve ever tried. Instead, here I use tofu to recreate that scramble feel. Tofu has more protein per serving than an egg. If you live in North America make sure to use Organic tofu to avoid those GMOs.
This is a favorite in my home, a morning-after feast served with vegetarian baked beans, some home-roasted potatoes and a slice of whole grain toast. The recipe serves 2 hungry people.
Tofu Scramble
Ingredients:
1 tbsp extra-virgin olive oil
½ lb extra firm organic tofu
½ large onion, diced
4 cloves garlic, minced
1 cup mushrooms, sliced
1 cup baby spinach or chopped kale
¼ cup green olives, sliced (optional)
¼ cup sundried tomatoes, sliced (reconstituted if dried) (Optional)
1 tbsp tamari
1 tbsp turmeric
1 tsp paprika
1 tbsp nutritional yeast
Sea salt & pepper to taste
Red Chilli Flakes to taste (optional)
Instructions:
- In a large saucepan, sauté onion & garlic in olive oil until lightly browned.
- Add mushrooms & sauté another 2-3 minutes until mushrooms begin softening.
- Crumble the brick of tofu into small bits, so it resembles a “scramble.”
- Add tamari, turmeric, paprika and nutritional yeast, stir well and cook another 5 minutes.
- Towards end of cooking add in spinach, olives and sundried tomatoes.
- Cook until spinach is wilted, season with salt & pepper and serve.
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