Tofu Scramble


Who needs eggs, full of saturated fat and cholesterol when you can have a delicious tofu scramble for breakfast? Or lunch or dinner. Tofu is a great source of plant based protein as well as iron and calcium. Making tofu as a scramble is also the perfect opportunity to sneak some veggies into a picky toddler. Give it a try today, this is a recipe the whole family will enjoy!

Ingredients

  • 1 14oz package of extra firm tofu, pressed
  • 1/2 of a medium sweet onion, diced
  • 1/2 cup of diced bell pepper(any color)
  • 1 cup of diced tomatoes
  • 1 1/2 cups of chopped spinach and/or kale*
  • splash of unsweetened plant based milk, we used Ripple
  • 2 TBS nutritional yeast
  • 1 tsp turmeric powder
  • 1 tsp paprika
  • salt and pepper to taste
*we like to use this frozen spinach and kale mix from BJs

Directions

  1. Add diced onion and peppers to a lightly oiled pan over medium heat and sprinkle with a bit of salt. Cook until the veggies begin to soften, about 3-5 minutes.
  2. Add the diced tomatoes and chopped greens to the pan with the onion and pepper. Cook until tomatoes are soft and greens are wilted, about an additional 3-5 minutes.
  3. Crumble the block of tofu into the pan with the cooked veggies. Add nutritional yeast, turmeric and paprika. Cook the tofu down for 5-8 minutes stirring frequently to ensure even cooking.
  4. Add a splash of plant based milk, stir through and cook for an additional minute.
  5. Time to eat! Serve with home fries, avocado slices, multigrain toast or better yet all of the above.

Tip: You can omit any of these veggies or add some of your childs favorites. Broccoli and mushrooms are also great additions to tofu scramble.


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