Scrambled Tofu

Sightly adapted from a recipe in Vegan with a Vengeance mostly to add some greens and tomato, and a little more turmeric. Nice served with toast potatoes, guacamole and salsa.


1 T high heat oil (e.g., canola, grapeseed)
1 medium onion, chipped
2 C mushrooms
2-3 cloves minced garlic
A few leaves of kale or chard or spinach
2 tomatoes, chopped
1 pound extra firm tofu, drained
1/4 C (heaping) nutritional yeast
Juice of 1/2 lemon

Spice blend:
2 t cumin
1 t dried thyme
1 t paprika
1 t turmeric
1 t salt


Saute onions over medium-high heat for about 3 minutes; add mushrooms and sauté for 5 minutes. Add garlic, leaves and tomato, and saute 2 minutes. Add spice blend and mix. Add 1/4 cup water to deglaze the pan, scraping the bottom to get all the garlic and spices.

Crumble in tofu and mix well. Don't crush the tofu, just kind of lift and mix; you want it to remain chunky. Let it cook about 15 minutes, stirring occasionally. Add lemon juice and nutritional yeast and mix it up. Let sit a few minutes to absorb the flavors, and serve.

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