Serve this easy tofu scramble with fruit and whole-grain toast for a satisfying and balanced meal.
Tofu Scramble
Ingredients
14 ounces extra-firm tofu
1 cup chopped onion
1 cup chopped bell pepper (any color)
1 teaspoon vegetable oil
10 ounces frozen chopped spinach, thawed and drained
1 teaspoon garlic powder or 4 garlic cloves, minced
½ teaspoon salt
½ teaspoon black pepper
¼ cup (1 ounce) shredded cheddar cheese
Directions
- Wash hands with soap and water.
- Rinse fresh vegetables under running water before preparing.
- Drain and press tofu to remove extra liquid. Crumble into a bowl and set aside.
- In a medium skillet over medium heat, sauté onion and bell pepper in oil until tender, about 5 to 7 minutes.
- Add spinach, garlic, salt and black pepper to the skillet. Stir to combine.
- Add tofu and stir until heated through. Sprinkle cheese over the top. Serve hot.
- Refrigerate leftovers within 2 hours.
Notes
- For more flavor, add cumin, chili powder, turmeric, nutritional yeast, harissa or hot sauce.
- Try with other vegetables, such as zucchini or kale.
- Try adding cilantro on top for even more flavor.
You might also like...
Cheesy Polenta Pie
Cheesy Polenta Pie
Dinner in an hour! This quick recipe can be easily customized to meet everyone's taste preferences.
Prepare:
30 minutes
Cook:
30 minutes
Makes:
12 Cups
Refried Bean Soup
Refried Bean Soup
Canned beans and tomatoes make this tasty soup so quick and easy to prepare.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
10 cups
Garbanzo Bean and Vegetable Salad
Garbanzo Bean and Vegetable Salad
This colorful salad comes together fast for a lunch or a side to share with others.
Prepare:
20 minutes
Makes:
8 cups
Un-beet-able Berry Smoothie
Un-beet-able Berry Smoothie
Kid-approved recipe with berries, pineapple and colorful beets is quick and fun to make!
Prepare:
5 minutes
Makes:
4 cups
Prepare:
10 minutes
Makes:
6 cups
Tropical Carrot Salad
Tropical Carrot Salad
Sweet and savory salad with crunchy carrots, sweet raisins and a creamy dressing.
Prepare:
10 minutes
Makes:
4 cups
Comments
I made the Tofu Scramble for dinner this evening...and we enjoyed it a lot! The prep was quick and easy. I had about 1 cup chopped cabbage so added that to the vegetables called for. I did add cumin and oregano. We used the scramble as a burrito filling with cooked and seasoned pinto beans. The leftovers should make a tasty breakfast!