Tofu Scramble

This TOFU SCRAMBLE is very much loved by our son, whether I serve it for breakfast or a quick fix dinner. The turmeric makes it look like scrambled eggs. Turmeric is more than just a spice, it is a powerful antioxidant and has a natural anti-inflammatory effect.

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Feel free to use your favorite veggies for your tofu scramble.

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Watch as you add yellow turmeric to the white color of the tofu…

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Stir…

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…and see how the tofu will be transformed into a beautiful yellow scramble.

 
Tofu Scramble
Serves 4
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 1/2 onion, chopped
  2. 1/2 tbsp olive oil
  3. 1 garlic clove, minced
  4. 1 bunch asparagus, chopped
  5. 2 small zucchini, chopped
  6. 1 package button mushrooms, chopped
  7. 1/4 cup fresh parsley, chopped
  8. 2 tbsp tamari
  9. 1 tsp truffle oil
  10. 2 tbsp Umeboshi vinegar
  11. 1 1/2 tbsp nutritional yeast
  12. 1-2 tsp turmeric
  13. Salt, freshly ground black pepper
  14. 2 handful of baby spinach leaves
  15. 1 package tofu, drained and dried
Instructions
  1. Heat oil in a large pan. Saute onion for 3 minutes until soft. Add garlic and cook for another minute, stirring.
  2. Add zucchini, mushrooms and asparagus and cook until tender but still firm, about 2 minutes.
  3. Crumble tofu into the pan and cook for 2 minutes.
  4. Add tamari, truffle oil, vinegar, turmeric, nutritional yeast, salt and pepper and mix well. Cook for 2 minutes.
  5. Add spinach leaves and cover the pan. Turn off the heat, wait until leaves have wilted and stir in the parsley.
  6. Serve warm or cold.
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