Quick & Easy Loaded Veggie Tofu Scramble
Servings 6
Equipment
- 1 3-quart saucepan with lid
- 1 tofu press
Ingredients
- 1 cup white mushrooms chopped
- 1 cup sweet peppers chopped
- 1/2 cup green onions chopped
- 1 cup plum tomatoes chopped
- 1/2 cup fresh spinach chopped
- 1 cup broccoli chopped
- 16 oz. medium firm tofu block pressed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp turmeric
- 1/4 cup water
- salt and pepper to taste
Instructions
- Prepare the Tofu: Press the tofu block for 15-30 minutes to remove excess moisture. Once pressed, pat it dry and crumble it into a bowl.
- Chop the Veggies: Clean and chop the green onions, sweet peppers, mushrooms, tomatoes, broccoli, and spinach.
- Season the Tofu: Add garlic powder, onion powder, and turmeric to the crumbled tofu. Mix well until evenly coated.
- Sauté the Veggies: Heat a nonstick pan over medium-high heat and add 1/4 cup of water. Toss in the green onions, mushrooms, sweet peppers, and broccoli. Cook for a few minutes until they begin to soften.
- Add More Veggies: Stir in the fresh tomatoes and spinach, mixing everything together.
- Combine with Tofu: Add the seasoned tofu to the pan and cook until all the liquid has evaporated and the tofu is heated thoroughly.
- Serve and Enjoy: Serve immediately with your favorite gluten-free toast or wrapped in a tortilla. Add salt and pepper to taste for the perfect finishing touch.
Notes
Tips:
- For an extra kick, add a pinch of smoked paprika or nutritional yeast.
- Store leftovers in an airtight container for up to 3 days.
- Perfect as a filling for wraps burritos, or as a topping for breakfast bowls.