November 22nd, 2024
Recipes
Turmeric Tofu Scramble
Valentina P
- Difficulty
•
- Time 25"
An easy and versatile scrambled tofu recipe using whatever vegetables you already have in the fridge. Top if off with salsa for even more flavor.
How To MakeDiet Type: Plant-based
Shopping List
- 1 (14 ounce) block extra-firm tofu
- 1 1/2 cups steamed or roasted vegetables (such as cabbage, zucchini, broccoli, and/or carrots)
- 1 handful kale
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 1/2 teaspoon EACH ground turmeric, garlic powder, and onion powder
- salt and pepper, to taste
Instructions
- Step 1: Steam or roast the vegetables until fork-tender but still vibrant in color. This will take about 20 minutes in a 400 degree Fahrenheit oven, drizzled with a little olive oil. Or it will take 5 to 10 minutes in a steamer, depending on the size. Chop the cooked vegetables into very small 1/4 inch pieces with a sharp knife.
- Step 2: Chop the cooked vegetables into very small 1/4-inch pieces.
- Step 3: Drain the liquid from the tofu block and pat it dry. Heat the oil in a wide frying pan over medium-high heat. Crumble the tofu block into the pan with your hands or a spatula. Add the nutritional yeast, turmeric, garlic powder, onion powder, salt, and pepper to the tofu. Cook the tofu for 3 to 5 minutes, or until the edges of the tofu begin to crisp.
- Step 4: Add the chopped vegetables and kale to the tofu in the pan. Continue cooking, stirring often, until the kale has wilted into the tofu. Taste and adjust seasonings as desired.
- Serve: This tofu scramble is delicious any time of day. It's especially great topped with some salsa.
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What you should eat next
Turmeric Tofu Scramble
PT25M 1 (14 ounce) block extra-firm tofu 1 1/2 cups steamed or roasted vegetables (such as cabbage, zucchini, broccoli, and/or carrots) 1 handful kale 1/4 cup nutritional yeast 2 tablespoons olive oil 1/2 teaspoon EACH ground turmeric, garlic powder, and onion powder salt and pepper, to taste Gluten Free Vegan Low-Carb 3 Servings
Ingredients:
