TOFU SCRAMBLE

TOFU SCRAMBLE

TOFU SCRAMBLE
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Yum
Category: Breakfast
Cuisine: Vegan

NO need to miss your scrabbled eggs here is a YUMMY tofu scramble for 1 with loads of veggies and a simple 5-ingredient sauce, let yourself be inspired.

Ingredients

  • SCRAMBLE
  • 400g extra-firm tofu
  • 1-2 Tbsp olive oil
  • 1/4 red onion (thinly sliced)
  • 1/2 red pepper (thinly sliced)
  • 2 cups kale (loosely chopped)
  • SAUCE
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin powder
  • 1/4 tsp chili powder
  • Water (to thin)
  • 1/4 tsp turmeric (optional)
  • FOR SERVING (optional)
  • Salsa
  • Cilantro
  • Hot Sauce
  • Breakfast potatoes, toast, and/or fruit

Instructions

  1. Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes to an hour.
  2. While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.
  3. Prep veggies and warm a large skillet over medium heat, using any vegetable you like.
  4. Once hot, add olive oil and the onion and red pepper.
  5. Season with a pinch each salt and pepper and stir.
  6. Cook until softened - about 5 minutes.
  7. Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.
  8. In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
  9. Use a spatula to move the veggies to one side of the pan and add tofu.
  10. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies.
  11. Stir immediately, evenly distributing the sauce.
  12. Cook for another 5-7 minutes until tofu is slightly browned.
  13. Serve immediately with the breakfast potatoes, toast, or fruit.
  14. To add more flavour with salsa, hot sauce, and/or fresh cilantro.
  15. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave.

Notes

Inspired by Minimlist Baker

 
 

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