Scrambled Tofu
This vegan alternative to scrambled eggs mimics the texture and flavor of scrambled eggs to perfection.
Ingredients
- 2 lbs Extra Firm Tofu (1 lb each)
- 1 lbs mushrooms
- 1 red onion
- 4 cloves garlic
- 1 red bell pepper
- 2 Tbsp Olive Oil
- 4 Cups Baby Spinach
- 2 Tbsp Garlic Powder
- 3 Tbsp Nutritional Yeast
- 1 Tbsp Turmeric Powder
- 1 Tbsp Vegetable Stock Better than Bouillon Roasted Garlic Base
- 1 Tsp Cayenne Pepper
- Salt to taste
- Black Pepper to taste
Instructions
- To begin, chop the onions, garlic and mushrooms you’ll need for the scrambled tofu. I’m using cremini and shiitake mushrooms, but any kind will work. Make sure to only roughly chop the mushrooms.
- On a large skillet on medium heat, add in the olive oil, onions, garlic and mushrooms. Stir until the mushrooms release all their water and reduce in size.
- Add a generous amount of spinach and stir until the shrink.
- Toss in whatever other vegetable you have on hand. I had some extra bell peppers that I needed to use before it went bad, so I added those in.
- Squeeze out as much water as possible from the extra firm tofu, then crumble them over the skillet.
- Season with salt, pepper, garlic powder, nutritional yeast, better than bouillon (roasted garlic base), turmeric and cayenne pepper.
- Stir for about 15 minutes until the tofu starts to become golden brown and all the water has evaporated.
- Store the scrambled tofu in a meal prep container.