Skinny Veggie Tofu Scramble

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5 from 1 vote

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

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 75kcal

Author: Kathy Carmichael

Ingredients

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

Instructions

Tofu:

The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet
Press tofu until it is about an inch thick
Using paper towels, press to release any extra fluids.
Place tofu in a bowl.
Using a fork, crumble tofu
Add curry powder, cumin, and nutritional yeast.
Stir with a fork; set aside

Vegetables:

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

Notes

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.

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