If anyone says they don’t like tofu then they haven’t had a good scramble! Tofu is so versatile, taking on the flavors that you give it. Texturally the firm or extra firm are more appetizing and they’re also easier to work with. There are 20 grams of protein in one cup of cooked tofu, with calcium, iron and fiber. It’s also delicious.
½ pound tofu in firm or extra firm
2 tbsp. coconut oil
1 small shallot, chopped
½ cup mushrooms, sliced
½ cup chopped kale
½ cup chopped broccoli
½ cup chopped red bell pepper
¼ cup nutritional yeast
1 tsp. tamari or Braggs amino acids
½ tsp. onion powder
sea salt (optional)
Ready in 30 minutes
Remove tofu from package and place on dry kitchen towel. Put a glass plate over the tofu and place something heavy on the plate like a mixing bowl. This will help to remove excess water from the tofu.
In large saucepan over medium heat, warm one tablespoon of coconut oil.
When melted add chopped shallots and stir around for a minute.
Add sliced mushrooms and stir continuously for two minutes, adding more coconut oil if needed.
Add broccoli and bell pepper, stirring for two minutes. Add a tablespoon or so of water to quick steam the mixture.
Turn off heat, add kale and mix around until kale is soft.
In medium saucepan warm one tablespoon of coconut oil until melted.
With your hands, crumble the tofu into small pieces, directly into the pan.
With a spatula, stir tofu periodically as it cooks so not to burn, adding tamari and onion powder as you’re stirring, for about 5 minutes or until soft with a light brown color.
Mix the tofu in with the vegetables.
Add the nutritional yeast and blend it all together.
Taste and adjust seasonings.
Any vegetables and fresh herbs work beautifully with tofu scramble, get creative. This is a great dish to sneak in ¼ tsp of turmeric powder.
Any sauce works well - pesto, coconut cream sauce, or curry are some ideas. Perfect topped with avocado.