I used to like having eggs and toast on the weekend, and when I went plant-based, I thought it was a thing of the past, that is, until I discovered Tofu Scramble, which we now have at least once a week, and I often make a double batch so I can have leftovers.
I've created many different versions of Tofu Scramble, and this is my latest and most favourite so far.
1 block tofu, I use Costco's extra firm, but medium or firm works best for most brands 1 medium onion 4 ounces mushrooms, sliced or diced 1/2 red pepper, diced
1 baby bok choy, about a cup diced or a handful of chopped spinach
4 small olives, sliced or diced
1/2 cup salsa, optional
1/2 tsp garlic powder
1/4 tsp smoked paprika
1/2 tsp black salt, also called kala namak, optional
1/2 tsp Italian seasoning
1/2 tsp turmeric
1.4 tsp pepper
3 Tbls nutritional yeast
hot sauce, use to desired heat
Break small pieces of tofu, mushrooms and onion in a frying pan. Add spices, including hot sauce, and stir. Cook on medium heat for 10 minutes. Stir in red pepper, bok choy and/or spinach, olives and salsa. Continue to cook for another 10 minutes or until the liquid cooks off.
Go crazy and enjoy it as you like. My favourite is to eat it with guacamole, salsa and toast.
Comments