Tofu Scramble
Yield: 4 servings
Credit:
From Plant-Based on a Budget by Toni Okamoto (BenBella Books, 2019)
Ingredients
- ½ tablespoon canola or vegetable oil (or 3 tablespoons water)
- ½ cup diced green or red bell pepper (about ½ bell pepper)
- ½ cup diced red, white, or yellow onion (about ½ medium onion)
- 1½ teaspoons minced garlic (about 3 small cloves)
- 1 (14-ounce) block extra-firm tofu, pressed
- 2 tablespoons turmeric
- 2 cups chopped fresh or frozen spinach or kale
- Salt and pepper, to taste
OPTIONAL ADDITIONS:
- ½ cup diced potato added in step 1
- 1 teaspoon vegan butter added in step 3
- ¼ cup nutritional yeast added in step 3
- ½ cup grated carrot added in step 3
- 1 cup frozen broccoli added in step 3
- 1 sliced zucchini added in step 3
Directions
- In a large pan over medium heat, heat the oil (or water). Add the bell pepper, onion, and garlic, and sauté for 5 to 7 minutes or until the bell pepper and onion are tender.
- Using your fingers, crumble the tofu into the pan.
- Add the turmeric to the tofu and veggies and mix thoroughly.
- Mix in the spinach (or kale). Cook for another 5 minutes, stirring occasionally.
- Sprinkle with salt and pepper.
Recipe Note
Whenever I’m hosting brunch, this is my go-to recipe. Since I grew up eating scrambled eggs, this was a normal swap when I became vegan. It’s super tasty, and there’s no cholesterol.
Toni’s Tips:
>> The scramble is definitely good as it is, but it is great with the nutritional yeast. If you want to splurge, I definitely recommend adding it. If you want it to coat the mixture evenly, add a little vegan butter with it.
