Tofu Veggie Scramble
Tofu Veggie Scramble
Ingredients
- 12-14 oz. package Tofu extra-firm, firm, or even soft, depending upon how firm you like your scramble
- ½ medium Yellow Onion diced
- 1 small Zucchini chopped
- 1 Red Bell Pepper or green, chopped
- 2 cloves Garlic minced
- 1 cup Kale or other Dark Leafy Green chopped
- 1 tbsp Nutritional Yeast
- 1 tsp Smoked Paprika
- 1/4 tsp Turmeric
- 1 tsp Kala Namak (Indian Black Salt) or more to taste
- 1/2 cup Cherry Tomatoes sliced in half
- 1 tbsp Basil chiffonade
- Sea Salt & Black Pepper to taste
Instructions
- If using extra-firm or firm tofu, drain and rinse tofu. Press in a tofu press or wrap in a towel and put under a heavy weight for 10 minutes. If using soft tofu, just drain but don't rinse or press. Set aside.
- Heat in a skillet over medium heat. Add the onions, zucchini, and bell pepper. Saute for 4 to 5 minutes, or until onions are translucent. Add a touch of water or vegetable broth if things start to stick. Add the garlic and saute another minute.
- Crumble the prepared tofu into the pan with the vegetables so it is broken apart but chunks still remain. The texture should be similar to scrambled eggs. Stir to combine.
- Add nutritional yeast, smoked paprika, turmeric, and kala namak to the pan. Mix well to combine. Add kale and cook until the greens wilt and the tofu is heated through. Add water if things start to stick or if you like more moisture in your scramble.
- Add basil and cherry tomatoes and stir to heat through. Season with sea salt and black pepper taste. Enjoy!
Notes
Kala Namak
Also called Indian Black Salt. Has a sulfury, eggy taste and smell, so it's great if you want to add an egg-like taste to your scramble. You can find it at specialty salt/spice shops, Indian markets, or online at Amazon. It is NOT Hawaiian or Himalayan Black salt, however, they don't have the sulfury component you're looking for here.Like it Spicy?
Serve with hot sauce, cayenne pepper or chili flakes.Leftovers
Store in the fridge up to 3 to 4 days. Excellent rolled in tortillas with beans for breakfast burritos!Nutrition
Do you like this post? Please share....
If you liked this post, you might like one of these:
![IMG_8724[1]](https://trimazing.com/wp-content/uploads/2018/12/IMG_87241.jpg "IMG_8724[1]")
![IMG_8729+28229[1]](https://trimazing.com/wp-content/uploads/2018/09/IMG_87292528225291.jpg "IMG_8729+28229[1]")
Categories:
Tags:
[Trī-māz-ing]
Cindy wants you to be Trimazing—three times better than amazing! After improving her health and fitness through plant-based nutrition, losing 60 pounds and becoming an adult-onset athlete, she retired from her 20-year firefighting career to help people just like you. She works with people and organizations so they can reach their health and wellness goals.
Cindy Thompson is a national board-certified Health and Wellness Coach, Lifestyle Medicine Coach, Master Vegan Lifestyle Coach and Educator, Fitness Nutrition Specialist, Behavior Change Specialist, and Fit2Thrive Firefighter Peer Fitness Trainer. She is a Food for Life Instructor with the Physicians Committee for Responsible Medicine, Rouxbe Plant-Based Professional, and Harvard Medical School Culinary Coach, teaching people how to prepare delicious, satisfying, and health-promoting meals.
She provides health and lifestyle coaching at Trimazing! Health & Lifestyle Coaching. Cindy can be reached at info@trimazing.com.
Subscribe to the Trimazing Blog
Receive occasional blog posts in your email inbox.
Subscribe to the Trimazing Blog
Receive occasional blog posts in your email inbox.