Tofu Scramble

Name: Tofu Scramble
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 5 Cups
Ingredients: 14 ounces extra-firm tofu1 cup chopped onion1 cup chopped bell pepper (any color)1 teaspoon vegetable oil10 ounces frozen chopped spinach; thawed and drained1 teaspoon garlic powder or 4 garlic cloves; minced½ teaspoon salt½ teaspoon black pepper¼ cup (1 ounce) shredded cheddar cheese

Recipe Card

TofuScramble_RecipeCard_081722.pdf

Bowls of tofu and spinach with melted cheese.

Prep time: 10 minutes
Cook time: 10 minutes
Makes: 5 Cups
Nutrition Facts: View label

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 spice, add cumin, chili powder, harissa or hot sauce.
Try with other vegetables, such as zucchini or kale.
Try adding cilantro on top for more flavor.

Comments

Submitted by walscaro on Tue, 03/24/2020 - 19:58

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!