I recently waxed rhapsodic about one bowl meals, but they really do deserve to be lauded! Another favorite quick meal of mine is tofu scramble. Easy, flexible, and nutritious, it’s a meal I enjoy on a regular basis.
I first tried a version of this at a food co-op and was hooked. It’s reminiscent of a scramble made with eggs (even in color), but it’s all vegetarian. Add or substitute veggies and adjust the spice level as you see fit – lots of room for creativity (and using leftover veggies) here!
- 2 Tbs oil
- 1 box Extra Firm or Firm tofu, drained
- 1/4 tsp turmeric
- 1/2 tsp garlic powder
- 1 Tbs Bragg’s Liquid Aminos (or soy sauce)
- 1/2 cup fresh mushrooms, chopped
- 1/2 cup leafy greens, chopped (kale, beet greens, spinach, etc.)
- 1/2 cup onion, chopped
- 1/2 cup tomato, chopped and drained
- 1 bell pepper, finely chopped
- 2 small cooked potatoes, cubed
- 1/8 cup raw sunflower seeds
- Heat oil in a skillet (medium heat).
- Add veggies and cook until they are tender but crisp.
- Add tofu, breaking it up into chunks, and the remaining ingredients.
- Cook over medium heat until the mixture is hot throughout.
- Serve with a drizzle of Sriracha or other hot sauce of your choice.
Adapted from PCC Natural Markets’ recipe. Makes 4 large servings.
While there are many tasty ways to get your anti-inflammatory and antioxidant curcumin (like golden milk), this tofu scramble is so tasty, you’ll forget that it’s full of goodness. Make a big batch and enjoy a ready-to-go, hearty breakfast of leftovers – it’s delicious cold, too!