Tofu Scramble

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The Scramblers
  1. 1 package extra firm tofu, pressed for best results
  2. 2 zucchini, sliced
  3. 1 8-oz package of crimini mushrooms, sliced
  4. 4-5 cups loosely packed spinach
  5. 1 tomato, medium sized, sliced
  6. 1-2 tablespoons of olive oil
  7. 2 cloves of garlic, minced
  8. 1 teaspoon thyme
  9. 2 teaspoons Mrs. Dash or other favorite seasoning mix (if with salt, omit salt below)
  10. salt and pepper to taste
  1. Easy peasy!
  2. In a large skillet on medium heat, cook vegetables in olive oil with all seasonings until dry. You might want to taste test for spice levels. Should be a bit strong since you will be adding it to un-spiced tofu in a bit.
  3. In the same pan you cooked the vegetables, add a bit more oil if needed and crumble in your tofu. Cook until dry and browned. About 5-15 minutes depending on moisture level of your tofu.
  4. Once tofu is browned and dry, add in vegetable mix and stir to incorporate. Cook again until pan is dry and any vegetable liquid has evaporated.
  5. Serve hot with a side of multi-grain toast and a glass of orange juice.
Adapted from Submitted by Whisk, Flip, Stir
TofuXpress Gourmet Food and Tofu Press