Veggie Tofu Scramble
Veggie Tofu Scramble
Ingredients
- 14 oz organic tofu
- 2 cup kale
- 1/2 cup red pepper
- 1/2 cup mushrooms
- 1/2 to mato
- 1/3 cup onion
- 1 tsp turmeric powder optional
- 1-2 tsp garlic powder
- 1-2 tsp onion powder
- fresh black pepper
Instructions
- Use a tofu press to drain liquid or dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
- While tofu is draining, chop veggies and warm a large skillet over medium heat.
- Once hot, line your pan with 1/4 cup water or veggie broth. Add veggies, season, and stir. Cook until softened – about 5 minutes.
- Unwrap tofu and use a fork or your hands to crumble into bite-sized pieces.
- Sprinkle your tofu into the pan and sauté for about 5-7 minutes, or until tofu is slightly browned.
Notes
Extra Calories – Add 1/2 an avocado.
Soy Free Option – Sub in 1/2 canned of mashed chickpeas per serving instead of tofu.
Soy Free Option – Sub in 1/2 canned of mashed chickpeas per serving instead of tofu.
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