Skinny Veggie Tofu Scramble
Skinny Veggie Tofu Scramble has a unique flavor that is deep and earthy from the blend of savory spices.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 6 servings
- 12 ounces Extra-firm Tofu
- 1 medium diced white onion
- 1, diced red pepper
- 8 ounces mushrooms sliced
- 1 small diced zucchini
- 1 bunch chopped kale
- 2 cloves minced garlic
- 1 teaspoons cumin
- 3 teaspoons turmeric
- 2 Tablespoons nutritional yeast
In a medium saucepan, boil ¼ water; add kale, stir and cover. Cook until wilted.
Drain kale and set aside.
In a large skillet on medium heat, sauté onions and garlic until translucent.
Add red pepper and jalapeño.
Stir; cook for an additional 5 minutes.
Add crumbles tofu mixture.
Let cook a few minutes before stirring.
Continue cooking while stirring every couple of minutes (about 5 minutes)
Add zucchini, kale, and tomatoes last; cook for another couple minutes.
Serve with toast in a bowl or plate.Optional:
Serve with a side of Sriracha
Add 2 teaspoons curry powder for a deeper curry scramble
Add 2 teaspoons chili powder to have a spicier scramble
If the tofu is pressed properly, The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet, tofu takes on the flavors of whatever spices you use. In order to make the perfect scramble, not only do you need to press the tofu, but using a fork, you crumble it in a bowl. Then, add Turmeric and other spices. The Turmeric turns the tofu yellow just like eggs, but no worries, it tastes like tofu.
Calories: 75kcal | Carbohydrates: 8g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 52mg | Potassium: 437mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2790IU | Vitamin C: 48mg | Calcium: 86mg | Iron: 2mg