Breakfast, Food, Lunch & Dinner, Recipe

Recipe: Tofu Scramble

It took me a while to get into eating tofu. When I first started eating a plant-based diet, I was afraid of tofu! The only tofu I had ever eaten was plain and squidgy. Tofu is now a staple in our diets and we eat tofu scramble regularly. This recipe is easy to put together and so tasty! Save even more time by using frozen pre-chopped veggies.

Tofu Scramble

Ingredients

  • 1 block firm or extra firm tofu
  • 1/2 medium onion, diced
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 2 cups chopped kale (or spinach or other greens)
  • 1 tbsp coconut aminos (or tamari)
  • 1 tsp date syrup (or maple syrup)-optional
  • 1/4 cup nutritional yeast
  • 1 tsp turmeric
  • 1/8 tsp black pepper

Directions

  1. Wrap tofu in a towel (or paper towel) and press slightly to remove excess moisture.
  2. Warm skillet over medium-high heat. Add onions and peppers to pan. Cook 3 minutes or so, adding a little water to the pan as needed to prevent sticking.
  3. Crumble tofu into skillet.
  4. Add the remaining ingredients (except greens): coconut aminos, date syrup, nutritional yeast, turmeric, black pepper.
  5. Mix thoroughly.
  6. Cover and simmer about 5 minutes stirring occasionally. Add water as needed to prevent sticking.
  7. Add greens and mix again. Cook another 3 minutes or so to fully incorporate greens into scramble.

Serving Suggestions

  • sandwich or burrito – scramble, greens, and other veggies.
    optional – add zesty black beans for a spicy addition https://plantfitmeg.com/2020/08/18/megs-mishmosh-meal-three-ingredient-zesty-black-beans/
  • tofu scramble salad – serve on top of mixed greens with potatoes on the side
  • my son’s current favourite is tofu scramble with potatoes and broccoli
  • © 2020 Plant Fit Meg

    Update: This recipe is featured in my first What I Eat in a Day blog post and video.

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