Don’t worry. I’m not going to tell you about how my great uncle was a tofu farmer, and lost his finger one season. I won’t tell you about my childhood and how this very much does not remind me of anything I ever ate as a kid. I will get right to the recipe. Let’s dive in.
Versatile! Vegan! Egg-Free (obvi).
Veggies of Choice (mushroom, onion, spinach, roasted tomatoes, bell pepper)
1 tbsp olive oil
14 oz extra firm tofu
1 tsp ground tumeric
1/4 tsp garlic powder
Salt and Pepper to taste
1: While you prep the veggies, press to tofu to let out some moisture. I use this press, but you can wrap it in a towel and stick it under something heavy. I used my blender base for a long time before investing in a press after my husband washed the towel with tofu in it.
2: Chop veggies.
3: Heat 1 Tbsp olive oil over medium-high heat. Add the onions, mushrooms, and bell peppers. Cook until onion slightly brown.
4: Add in tofu by crumbling it. Cook for about 5 minutes or until tofu is lightly browned.
5: Add the turmeric, salt, pepper, and garlic powder. Fold in spinach and let wilt.
6: Turn off heat and add in roasted tomatoes.
7: Serve as you please. This tastes great as a breakfast burrito with cheese, alongside roasted potatoes or all on its own. I’ve even mixed in beans for extra protein and fiber.
Here is a quick video on how to make the Tofu Scramble. As a bonus you get to watch me massage tofu with my hands.