Tofu Scramble Skillet

TofuScramble
If you’re looking for a quickie meal that’s delicious, low in fat, high in protein, and gives you a good serving of veggies, this recipe is a winner. It replaces scrambled eggs with scrambled tofu, and is just as tasty and satisfying as the old “egg mess” we often made for breakfast in college. Ketchup, Bragg’s Aminos, or a hot sauce of your choice are must-have accompaniments. This recipe is a great way of using leftover vegetables too — I had leftover potatoes and broccoli. Any of these will work too: mushrooms, peppers, onions, spinach, tomatoes, cauliflower, or scallions. If you want to add vegan sausage, bacon, or crumbles, that would be great too, just fry them up first, remove from pan, and start the rest of the recipe.


Tofu Scramble
Serves 2

Ingredients

3 cups of mixed vegetables, diced

4 garlic cloves, minced

1/2 onion or more if you can tolerate it, diced

1 package extra-firm tofu

Olive oil or vegetable oil

Kosher or sea salt and freshly ground pepper

1/2 teaspoon turmeric

Bragg’s Aminos

Directions

Chop all the vegetables. Get out a big skillet and coat the bottom with a thin layer of oil, about two tablespoons. Heat to medium.

Add the onion and garlic, sautéing until soft. Add the vegetables, keeping them moving so they don’t burn but start to reach their peak color and release their moisture. If you have broccoli, cauliflower or other thicker vegetable in your mix, you might want to add them first to give them a head start before adding the rest.

Test for doneness after about five minutes. You want them crisp-tender. Remove to a bowl, drain juices and oil back into the pan.

Heat another tablespoon of oil and when smoking, crumble in the tofu. Sprinkle with turmeric to add a delicious yellow color to make them look like eggs if you like, or just to add turmeric to the dish — it’s got amazing anti-inflammatory properties — as well as a generous dash of salt and pepper.

After a minute or so mix in 1/2 cup of water so the tofu doesn’t stick to the bottom of the pan. Keep cooking until water has evaporated.

Return the reserved vegetables to the pan and toss together carefully to reheat everything to a nice head of steam, squirt some Bragg’s Aminos on the mixture for flavoring, toss again, turn off the heat.

Serve with ketchup, hot sauce, more salt and pepper. This also makes great filling for morning breakfast burritos. Just wrap in a flour tortilla and enjoy!

This recipe adapted from the excellent Veggievisa.com

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