Scrambled Tofu with Veggies

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98% would recommend
3.0
150 recipe ratings
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Breakfast Lunch Dinner Medium Tofu/tempeh Vegan Between 200 and 350 Egg Moderate Gluten-free

Serves

2

Prep Time

N/A

Total Time

N/A

Nutritional Facts

Amount per serving (2 total)

Calories

Fat

Carbohydrate

Protein

Ingredients

1 container firm tofu

2 tbsp olive oil, divided

3 shallots, peeled and chopped finely

1 clove garlic, minced

2 medium zucchini, chopped

4 roma or 2 small tomatoes, chopped

1 tsp cumin

2 cups spinach leaves, coarsely chopped

½ tsp sea salt

ground black pepper, to taste


Instructions

1. Press tofu to remove all excess liquid

2. Remove tofu from press and break it up with hands. The pieces should look like scrambled eggs

3. In a medium skillet, heat 1/2 tbsp olive oil, add shallots and cook until fragrant

4. Add garlic, zucchini, and tomatoes. Cook until just soft. Remove from heat

5. In another larger skillet, heat cumin gently over medium heat. Add remaining olive oil and allow it to heat a little.

6. Add crumbled tofu, and cook through for several minutes. Add cooked vegetable mixture and chopped spinach. Heat thoroughly, stirring frequently.

7. Adjust flavor with sea salt and pepper. Serve hot.

LEAVE A COMMENT
3.0
150 recipe ratings
WRITE A REVIEW
98% would recommend

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