Veggie Tofu Scramble
Because some nights were made for scrambles.
June 22, 2017
Generally thought of as a breakfast dish, tofu scramble is perfect any time of the day. Savory and satisfying, a good tofu scramble is life-affirming, compassionate, and a great way to end the day. Fresh, seasonal vegetables and a few essential seasonings is all it takes to whip up this hearty, healthy dish. Turmeric lends a sunny, yellow color to the tofu, while helping to reduce inflammation in your body. And the possibilities are endless!
What you need:
1 (14-ounce) package extra-firm tofu
¼ cup nutritional yeast
½ teaspoon ground turmeric
¼ teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon black pepper, divided
½ teaspoon salt, divided
2 tablespoons olive oil
1 small onion, finely chopped (approximately ½ cup)
1 organic red bell pepper, chopped (approximately 1 cup)
½ cup sliced mushrooms
6 medium cloves garlic, minced
What you do:
1. On a towel, place tofu, then place another towel over the top. Place something heavy on top to remove excess liquid, and let sit for approximately 20 minutes. Alternatively, use a commercial tofu press.
2. Into a bowl, crumble pressed tofu. Add nutritional yeast, turmeric, cumin, garlic powder, onion powder, ¼ teaspoon black pepper, and ¼ teaspoon sea salt, and stir.
3. In a large pan over medium-high heat, heat oil. Cook onions for approximately 5 minutes, or until they soften and become translucent. Add bell pepper, mushrooms, garlic, ¼ remaining teaspoon black pepper, and ¼ remaining teaspoon salt. Cook for approximately 8 minutes, or until vegetables are tender.
4. Into a large skillet, transfer tofu and cook on medium-high heat, stirring occasionally for approximately 10 minutes or until tofu has absorbed all of the flavors. Remove from heat, and serve hot.
Photo courtesy of Hannah Kaminsky