Amy Longard’s Go-To Tofu Scramble
Looking for a change in taste? Try this delicious vegan Tofu Scramble!
Click here for to find the recipe on her site!
- tablespoon coconut oil or olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves of garlic, minced
- 1 teaspoons turmeric
- 1 - 2 tablespoon chili powder
- 1 zucchini, diced
- 2 - 3 portobello mushrooms, stems removed, roughly chopped, optional
- 1 block organic firm tofu, crumbled into small pieces, using a potato masher, fork or your hands
- 1 large tomato or heaping handful of grape tomatoes, chopped or halved
- 1/4 cup nutritional yeast
- 2 - 3 tightly packed cups of leafy greens of your choice
- Sea salt or black salt (kala namak) and pepper to taste
Warm the oil in a large skillet over medium heat. Sauté onions with a few pinches of salt, cook, stirring often, for about 5 minutes, or until they become slightly transparent. Add the peppers and sauté for a couple minutes, then add the minced garlic and cook for another minute.
Stir in the chili powder and turmeric. Cook for 1 minute. Add in the mushrooms and zucchini, cook, stirring every so often, to allow them to release water (approximately 5 minutes).
Mix in the crumbled tofu. Then stir in the nutritional yeast, followed by the tomatoes and cook for another few minutes. Then add the leafy greens and cook until they’ve wilted and have become bright green. Taste and season with salt and pepper. Serve immediately and enjoy.
You may wish to serve your scramble with a side of roasted potatoes, topped with avocado slices, or a few splashes of your favourite hot sauce.
Keep in the fridge for 5 days.