25 minutes
A nutritious and flavorful tofu scramble with vegetables, perfect for a hearty breakfast or brunch.
tablespoons
Onion, diced
cups
Garlic, minced
cloves
Zucchini, diced
cups
Bell Pepper, diced
cups
tablespoons
tablespoons
tablespoons
Turmeric Powder
teaspoons
Extra-Firm Tofu, crumbled
0 oz
cups
cups
Flat Leaf Parsley, minced
cups
to taste
1. Sauté Onion and Garlic
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 5 to 6 minutes until the onion becomes translucent and fragrant. Add minced garlic to the skillet, continuing to sauté for another 2 minutes.
2. Cook Vegetables
Introduce diced zucchini and red bell peppers to the skillet. Allow these vegetables to cook until they are tender, stirring occasionally to ensure even cooking.
3. Prepare Sauce
In a small bowl, whisk together tahini, tamari, Dijon mustard, and ground turmeric to form a flavorful sauce.
4. Combine Sauce and Tofu
Pour the sauce over the sautéed vegetables in the skillet, stirring to combine. Crumble in extra-firm tofu and cook for about 4 minutes, ensuring the tofu is evenly coated and heated through.
5. Add Nutritional Yeast and Greens
Sprinkle in nutritional yeast, stirring well into the tofu mixture. Add baby spinach and stir into the mixture until wilted, which will take a few minutes.
6. Serve
Transfer the tofu scramble to serving plates. Garnish with minced fresh parsley and a sprinkle of pepper to taste.
Wrap the tofu block in a clean kitchen towel or paper towels. Place a heavy object (a cast iron pan or a few cans) on top to press out excess water for at least 15-30 minutes. This step is crucial for achieving the best texture and helping the tofu absorb more flavor.
Begin by sautéing aromatics like minced onion and garlic until translucent. Then add veggies and cook until tender before folding in the tofu and seasonings.
For a heartier scramble, select extra-firm tofu. Its reduced moisture content will give you a more robust and substantial texture similar to traditional scrambled eggs.
Crumble the tofu with your hands or a fork to achieve uneven, bite-sized pieces, for a texture akin to real scrambled eggs.
Use a splash of vegetable broth or non-dairy milk to deglaze the pan, loosen caramelized bits, and add moisture and richness.
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