5 Ingredient Veggie Tofu Scramble
Dish Type: Breakfast
Cuisine: Vegan
Makes: 4 servings
Tofu is a great way to turn scrambled eggs into a healthy, make ahead breakfast. It's packed with protein, high in calcium, and retains it's tender texture when stored all week. This is a pretty basic tofu scramble recipe: once you get the hang of it, add your favorite veggies (like some greens or mushrooms) or even more protein, with a can of drained black beans.
  • 1 block (15 to 16 oz.) firm or extra firm tofu
  • 3 medium yellow potatoes
  • Vegetable or olive oil (about 3 tablespoons)
  • Salt
  • Ground black pepper
  • ½ red onion, sliced ¼" thick
  • 1 red bell pepper (or another color), sliced ¼" thick
  • ½ teaspoon ground turmeric
  • For serving: lime juice, salsa, sour cream, and/or avocado
Make It
  1. Drain tofu (see description and picture here) between layers of clean towels with a heavy object on top, about 15 minutes on each side. Meanwhile, dice the potatoes into ½" cubes and prepare the other ingredients.
  2. Heat a cast iron or nonstick skillet coated with oil (about 1½ tablespoons) over medium-high heat, add potatoes, stir, and spread in a single layer. When the potatoes have browned on one side, stir infrequently and cover the skillet as they continue to cook, so they tenderize more quickly. Once easily pierced with a fork or paring knife, season potatoes with salt and pepper and remove to a bowl.
  3. Add more oil to the skillet. When hot, add onion and pepper and cook a couple minutes, until beginning to brown and soften. Crumble drained tofu into large chunks into the skillet, stir once, then cook a few minutes at a time without stirring, until tofu browns in places. Add turmeric and a sprinkle of salt and pepper to the skillet and cook a minute more, stirring. Reduce heat and stir cooked potatoes back into the tofu. Adjust seasoning to taste.
  4. Store cooled scramble up to five days, reheating in the microwave or a skillet (with a splash of water or vegetable stock). Serve with lime juice, salsa, avocado and/or sour cream.
Recipe by Natural Comfort Kitchen at https://www.naturalcomfortkitchen.com/5-ingredient-make-ahead-veggie-tofu-scramble/