818-925-5013 info@veganwhat.org

Beet Root Cream Cheesecake

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Tofu Scramble

  • Author: Stephanie Williams
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Category: Breakfast

Ingredients

Scale
14 oz organic tofu
2 cup kale
1/2 cup red pepper
1/2 cup mushrooms
1/2 tomato
1/3 cup onion
1 tsp turmeric powder (optional)
1-2 tsp garlic powder
1-2 tsp onion powder
fresh black pepper

Instructions

1. 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.
2. 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.
3. 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.

Nutrition

  • Serving Size: 2
Keywords: tofu, tofu scramble

Dope Meal Planner

Hungry yet? Have you tried the Dope Meal Planner?  New Meal Plans Every Week