Tofu Scramble with Spinach, Mushrooms and Red Peppers
Even if you eat eggs and do not have to watch your cholesterol, you will LOVE this recipe. Better than real scrambled eggs. Seriously. I only tried tofu scramble once before – at a vegetarian restaurant in Washington, D.C.–and this version is way better (even though that one was good). That said, feel free to change this up however you like. For instance, if you can’t stand mushrooms, leave them out, or substitute a vegetable you do like.
Tofu Scramble with Spinach, Mushrooms and Red Peppers (Vegan)
1 14 oz. package of extra firm or firm tofu
¼ cup diced onion
¼ cup diced red pepper
5-6 mushrooms, stems removed, cut in cubes
¾ cup fresh spinach, cut into ribbons (or chopped)
1 tsp. turmeric (adds flavor and the yellow “egg” color)
¼ – ½ tsp. cayenne pepper (depending on if you like spicy food)
¼ tsp. garlic powder
¼ cup daiya cheddar or mozzarella or a blend of both
extra virgin olive oil
salt & pepper (to taste)
1) Drain tofu of all water and pat dry with a paper towel. You may go through several paper towels while removing moisture from the tofu.
2) Heat about 1-2 tbsp. of olive oil over medium heat in a frying pan or wok. Add the diced onion and sauté a couple of minutes.
3) Heat about 1 tbsp. of olive oil over medium heat in a second frying pan or wok. Simply crumble the tofu into the pan. Stir every minute or two.
4) Meanwhile, add the diced red pepper to the pan with the onions. Saute together a few minutes. Then add the mushrooms.
5) In the tofu pan, add the turmeric, cayenne pepper, garlic powder, salt & pepper and stir together.
6) Add the spinach to the pan with the onion mixture and stir together. Cook another minute or two or until spinach wilts.
7) Add the vegetable mixture into the tofu scramble mixture and stir everything together.
8) Add the daiya cheese and stir together.
9) Plate with toast and your favorite hot sauce on the side (I used Louisiana brand.) Delicious!
Two large servings.
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