Tofu Scramble 3 Ways Makes 4 servings Developed by Darcie Ellyne, MS, RDN, CDCES, IFNCP Ingredients California Tofu Scramble
Greek Tofu Scramble
Basic Tofu Scramble
Protein
1 lb tofu, firm or extra firm, drained and crumbled 1 tsp turmeric 1 Tbsp nutritional yeast salt & pepper
1 lb tofu, firm or extra firm, drained and crumbled 1 tsp turmeric 1 Tbsp nutritional yeast 2 tsp dried oregano salt & pepper
1 lb tofu, firm or extra firm, drained and crumbled 1 tsp turmeric 2 Tbsp nutritional yeast ¼ tsp garlic powder salt & pepper
Seasoning
Oil
1-2 Tbsp extra virgin olive oil
1-2 Tbsp extra virgin olive oil
1-2 Tbsp extra virgin olive oil
Vegetables
½ yellow bell pepper, diced ½ cup sliced mushrooms ½ cup cherry tomatoes, halved
½ red bell pepper, diced ¼ red onion, chopped ½ cup marinated artichoke hearts, drained and quartered ¼ cup Kalamata olives
Liquid
2 Tbsp unsweetened nondairy milk or vegetable broth
2 Tbsp unsweetened nondairy milk or vegetable broth
2 Tbsp unsweetened nondairy milk or vegetable broth
Greens Garnish
2 cups kale, chopped
4 cups spinach, chopped
¼ cup broccoli or alfalfa sprouts or ¼ cup chopped scallions 1 small avocado, sliced
¼ cup fresh basil leaves, chopped
2 Tbsp chives 1 tomato, sliced
Instructions 1. Drain tofu and crumble into a kitchen towel. Twist to remove moisture. Empty into a bowl. Add seasonings, mix well and let rest to absorb flavors. 2. In a large nonstick skillet, over medium heat, heat a drizzle of olive oil and sauté the vegetables. Cook until warm or slightly golden, whichever way you enjoy your vegetables. Set aside in a bowl. 3. Return pan to heat and add remaining drizzle of olive oil. Add seasoned tofu to pan and cook for about 5 minutes until warm and fluid has evaporated. Add in the vegetable mix. Heat well for about 2-3 minutes. Add liquid and greens then cook covered for another 2-5 minutes until warmed and wilted. 4. D ivide evenly onto 4 plates and garnish.
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