Tofu Scramble

I love a good tofu scramble! Its versatility and quick prep/cook time makes it a weekly go-to of mine. I’ll whip up a big batch, throw in some tasty veggies and, voila, I have plenty of tofu scramble for lunches and breakfasts (or second breakfasts!) during the week. Eat it plain, make a burrito or taco out of it, put it on toast, or add different sauces!

Total Time: 20 minutes

Servings: 4

Ingredients:

14-oz block of firm tofu
1 tbsp olive oil
2 tbsp nutritional yeast
~1/4 tsp turmeric powder
1 clove of garlic, minced
Green onion, chopped
Vegetables of your choice
Salt and pepper to taste

Directions:

1. Heat olive oil in a pan on medium heat.

2. Drain block of tofu and add to pan, smashing tofu block into crumbles (a fork works well for this).

3. Stir crumbled tofu for about 2 minutes.

4. Sprinkle in nutritional yeast, turmeric, and garlic and mix/stir for 3-4 minutes.

5. Add vegetables. Spinach, kale, or root vegetables lend well to tofu scrambles. I like to add spinach, or Brussels sprouts that have been sautéed with olive oil and garlic prior.

6. Remove from heat.

7. Add salt and pepper to taste and mix.

8. Sprinkle on green onion.

7. Ready to eat!

Tip: Adding sauces, salsa, or spices can liven up your scramble. This recipe makes a fair amount, so I store the remainder in an airtight container in my refrigerator and use in the next 3-5 days.