Tofu Scramble
Tofu is versatile, and so is tofu scramble. I add sautéed onions, peppers and more to the mix for a dish that works well for breakfast, brunch, lunch, dinner, late night, any time you’re in the mood. Feel free to change up any vegetables with what’s fresh at your local farmers market.
Ingredients
- 1 tablespoon olive oil
- 1 small onion or 3 scallions chopped
- 1 jalapeno pepper chopped
- 1 red pepper chopped
- 1 small zucchini or yellow squash chopped
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 tablespoon nutritional yeast
- 1 tomato chopped
- 12 ounces about 3/4 of a 1-pound package firm organic tofu, drained and squeezed to get rid of excess water
- 1 bunch fresh cilantro chopped fine
- sea salt and fresh ground pepper to taste
Instructions
- Heat oil in a large skillet over medium-high heat. Add chopped onion, jalapeno, red pepper and zucchini. Stir and continue to cook for 7 to 10 minutes, or until vegetables soften and turn golden and fragrant.
- Stir in cumin and turmeric and nutritional yeast, coating vegetables well.
- Add chopped tomato and mix well.
- And now, the fun part. Crumble tofu in the skillet. You may mash it with a wooden spoon or enjoy the wonderfully tactile sensation of smooshing it between your fingers (a nice aggression release).
- Scramble everything together in merry fashion, breaking up any odd tofu clumps. Season generously with sea salt and ground pepper and continue cooking for about 3 minutes, until heated through.
- Mix in chopped cilantro and serve.
- Enjoy fresh, hot and at once.
Notes
Serves 2 to 3 people and doubles easily.