This hearty tofu scramble is the real deal!
I simply ADORE tofu scramble. I can eat it anytime with anything.
Mostly I have it for breakfast or as a snack, on some seed crackers or toasted whole grain bread, or as lunch topped over brown rice or other cooked grains. Or use it as burrito or taco filling. Whatever you want. I told you, I can eat it anytime with anything. It’s so irresistible!
All those colors and flavors combined into a beautiful, perfect heavenly bite!
Try to imagine this for a moment: You have your freshly toasted bread, you spread a bit of your favorite vegan spread, then put some fresh vegetables on it, like cucumber slices (they add great freshness), then on top of all comes the tofu scramble. That is already heavenly, but to add perfect right next to heavenly, we need one more thing. We need to sprinkle some vegan parmesan cheese on top… Yes, now we are talking about perfect. Now, take a bite of that thing and experience what I am talking about.
It is a flavor bomb that you can become addicted to. Trust me on that.
Take a shot with this tofu scramble recipe and see for yourself if it takes over you like it did with me. You can replace the spinach with kale, both ways tastes delicious!
Tofu Scramble Recipe
2 tbsp. extra virgin olive oil
1 tomato, chopped
2 scallions, thinly sliced
1 clove garlic, minced
1 bunch spinach, rinsed (or kale if you wish)
1 pound firm or extra firm tofu, well pressed and crumbled
1/2 tsp. soy sauce
1 tsp. lemon juice
1/2 teaspoon ground turmeric
Kosher salt and freshly ground black pepper
Combine tofu and turmeric in a bowl and sprinkle it with freshly ground black pepper and salt. Toss well to combine and set aside.
Sautee garlic and scallions in olive oil for 2 to 3 minutes. Add the chopped tomatoe and stir 1 minute more.
Reduce heat to medium low and add the crumbled tofu and soy sauce. Cook for 5 minutes, until the tofu is lightly browned, stirring occasionally. Then add the spinach and lemon juice and stir for about 1 minute or until the spinach is wilted.
Recipe adapted from About.com