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...
Zucchini Tomato Bake
Zucchini Tomato Bake
Warm and flavorful vegetable bake topped with creamy cheese.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
7 cups
Prepare:
30 minutes
Makes:
6 cups
Watermelon Salsa
Watermelon Salsa
Enjoy this unique salsa as a sweet, tangy and fresh snack or as a topping for tacos or fish.
Prepare:
15 minutes
Makes:
2 cups
Prepare:
5 minutes
Makes:
2 cups
Prepare:
15 minutes
Cook:
15 minutes
Makes:
4 cups
Pear and Cranberry Crisp
Pear and Cranberry Crisp
Whole grain oats, warm brown sugar and sweet fruit make this a flavorful treat for breakfast or dessert.
Prepare:
10 minutes
Cook:
20 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!