Allie’s Italian Tofu Scramble

Serves 4

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Prep Time
30 min

Cook Time
30 min

Prep Time
30 min

Cook Time
30 min

  1. 15 oz Extra-Firm Tofu, pressed with TofuXpress for 30 minutes or more, drained, crumbled
  2. 1/4 cup nutritional yeast flakes
  3. 1 tsp Bragg’s Liquid Amino’s
  4. 1 TBS MatoZest or other tomato based no-salt seasoning
  5. 1 TBS fresh thyme (reserve 1 tsp for step 8)
  6. 1/2 TBS fresh rosemary (reserve 1/2 tsp for step 8)
  7. 1/2 tsp ground black pepper
  8. 1 onion, diced
  9. 4 oz mushrooms, diced
  10. 8 sun-dried tomatoes, diced, soaked in 1/2 cup of water for 30 minutes (reserve water for step 2)
  11. 4 medium tomatoes, diced
  12. 4 garlic cloves, minced
  13. 1 1/2 TBS Dijon mustard
  14. 1/4 tsp turmeric
  1. Press water out of tofu using TofuXpress for at least 30 minutes.
  2. Combine crumbled tofu, nutritional yeast, Bragg’s, MatoZest, thyme, rosemary, black pepper, 2 diced tomatoes, and the reserved 1/2 cup of water from sun-dried tomatoes in a large bowl and set aside to marinate.
  3. Heat large saucepan over medium heat and water saute onion and mushrooms. Cook 10 minutes or until soft.
  4. Add sun-dried tomatoes, 2 diced tomatoes, and minced garlic to sauce pan and cook for 5 minutes.
  5. Add marinated tofu and mustard and cook until heated through.
  6. Add turmeric and the reserved thyme and rosemary and stir until combined.
Adapted from Submitted by Allie (Springfield, IL)
Adapted from Submitted by Allie (Springfield, IL)
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