This scramble is the perfect easy breakfast or brunch to whip up when you’ve woken up late on a weekend morning. It’s equally ideal to stuff in a tortilla before work or school on a weekday morning. This tofu is scrambled and tossed in a pan with spices and fresh vegetables.
Ingredients
14 oz package of tofu, drained
½ cup peas, fresh or frozen
4 oz broccolini
1 cup baby spinach
2 tbsp extra virgin olive oil
1 tbsp garlic powder
1 tbsp turmeric
¼ teaspoon cumin
½ to 1 teaspoon garlic salt
pepper to taste
Instructions
Press tofu in towels between two books for 10-15 minutes
Meanwhile, heat oil in a frying pan over medium-low heat. Add broccolini and cook for 3-5 minutes.
Mash tofu using a fork or your hands and add to pan. Cook for another 2-3 minutes.
Add all your spices (salt, pepper, cumin, turmeric, and garlic powder) and stir until the yellow color begins to diffuse throughout the tofu
Add the spinach and peas. Raise the heat to medium and cook until spinach is wilted and all the tofu is a rich yellow color, stirring frequently.
Add garlic salt/pepper to taste and serve.
Notes
•Feel free to play around with the amounts of spices you use •I served this scramble alongside pea shoots with balsamic vinegar and a toasted slice of whole wheat Tuscan bread
Recipe by Whisk & Shout at https://whiskandshout.com/tofu-scramble-with-spring-greens/