Cooked - Tofu Scramble

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Tofu Scramble

2.0

Broth or water for sauteing

1 small onion, chopped

½ cup mushrooms, chopped

½ cup bell peppers, chopped (any color)

½ cup cherry tomatoes, halved or chopped

1 block organic firm tofu, water pressed out and crumbled

1 handful fresh spinach

Sea salt & black pepper, to taste

½ tsp ground mustard seed

½ tsp onion powder

½ tsp garlic powder

½ tsp smoked paprika

¼ tsp chipotle powder (optional, for heat)

½ tsp dried oregano

Water as needed for sautéing (1–2 tbsp at a time)

Arugula for serving

Lemon or lime juice for serving

Fresh cilantro for serving

½ sliced avocado for serving

1 Tbs of olive oil for serving

Sea salt for serving

Heat your skillet to medium heat.
Sauté the veggies-Add onion, mushrooms, bell peppers, and cherry tomatoes. Cook 5–7 minutes until softened and fragrant. Add a splash of broth or water to keep ingredients from sticking to skillet.
Add tofu- Crumble pressed tofu directly into the skillet. Stir to combine with veggies. Add a splash of broth as you are stirring ingredients together.
Season well- Add all seasonings and a small splash of water or broth to help everything mix together and prevent sticking. Stir until tofu and veggies are evenly coated.
Add greens-Toss in spinach and cook until just wilted. Add 1–2 tbsp water as needed to keep things moist and sizzling, not dry.
Build your bowl-Serve the scramble hot over a bed of arugula or sautéed cabbage. Drizzle greens with fresh lemon or lime juice before topping with the scramble.
Finish with love-Garnish with cilantro and ½ sliced avocado.

Course🥞Breakfast

Diets🌱Vegan🌾Gluten-free...

Category🍳Scramble

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 24 weeks ago

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