Blog Recipes

Tofu Scramble

Tofu Scramble

Tofu Scrambled

 
Introducing my go-to recipe: Tofu Scramble. This recipe is perfect for when I need a quick veggie fix without much cooking. Meal prepping this recipe every Sunday has become a weekend ritual at this point. Pair it with a baked sweet potato and avocado for a satisfying meal. With essential micronutrients, 30 grams of protein, and healthy fats, it’s a winner. Plus, I can throw in any veggies I have in the fridge which makes this recipe super customizable!

Ingredients :

  • 4 oz tofu, crumbled (about 1/4 of a block)

  • 1/3 cup milk

  • 1 tablespoon nutritional yeast

  • 1 garlic clove, minced

  • 1/4 red onion, chopped

  • 1/2 tsp turmeric

  • 1 tsp olive oil

  • black pepper and salt

  • 1 cup spinach

  • 1/2 zucchini, chopped

  • 2 sweet peppers (normal bell pepper works too)

Directions

  1. Mix the milk with garlic, nutritional yeast, turmeric, salt and black pepper.

  1. Heat the olive oil on a pan over medium heat and the onion. Cook it for about 5 minutes, while stirring in the middle. Add in the crumbled tofu and cook it for 8 minutes (10 if your feeling crazy) and any vegetables you want.

  1. Turn the heat off and pour the milk mixture over the pan. Mix vigorously and make sure the liquid is completely absorbed which will take about 3-4 minutes.

  1. Top it with an avocado, cilantro, red pepper flakes, and a side of sweet potato.

OPTIONAL add-ins: cottage cheese (makes it SO creamy), mushrooms, spring onion, carrots

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