Scrambled Tofu and Veggies

Don’t let the ingredient list and the length of the instructions fool you – this is a quick and easy breakfast (or lunch, or dinner). It only takes 10-15 minutes to prepare. The texture mimics scrambled eggs, but this is much more flavorful and nutritious than any scrambled egg dish I’ve ever had. (Hint: You can also roll this up in a tortilla and enjoy it as a burrito, or make breakfast tacos!)

Ingredients:

  • 1/2 block firm tofu
  • olive oil spray
  • 1/2 cup white or yellow onion, chopped
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped broccoli
  • 2-3 cloves garlic
  • 2 handfuls of fresh baby spinach
  • 1 tablespoon nutritional yeast
  • 1 lemon wedge
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground thyme

Preparation:

  1. Heat a non-stick skillet over medium-low heat.
  2. Spray liberally with the olive oil spray.
  3. When the skillet is hot, add the onion and veggies. Let them cook for several minutes (4-5) until the onion is translucent and the veggies are starting to brown.
  4. Chop the garlic and add it to the pan, being careful not to burn it. Let the veggie/garlic mixture cook for a couple of minutes.
  5. Add the spices (turmeric through thyme) and mix with the garlic and onion. Your kitchen will smell divine!
  6. Crumble the tofu and mix, making sure the tofu is thoroughly coated with the spice mixture.
  7. Add the spinach and squeeze the lemon into the pan, and stir.
  8. Add the nutritional yeast and stir again. The nutritional yeast will give the mixture a creamy texture, and it adds a cheesy/nutty flavor as well as lots of vitamins and minerals.
  9. Make sure all of the ingredients are thoroughly incorporated and heated.
  10. Enjoy!