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tofu scramble recipe.

Tofu Scramble

Crazy Vegan Kitchen
Learn to make this tofu scramble; moist, creamy, and delicious. Ready in less than 10 minutes, it is a great breakfast option for busy weekdays.
5 from 1 vote
Print Recipe
Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 137 kcal

Ingredients
  

  • 1 teaspoon Vegetable Oil
  • 3 green onions chopped
  • 2 teaspoons Garlic minced
  • 1 cup Corn Kernels
  • 1/2 cup Roasted Piquillo Peppers chopped
  • 16 oz Firm Tofu crumbled
  • 1 teaspoon Turmeric
  • 1 tablespoon Ketchup
  • 1 1/2 teaspoons black salt or a sprinkling of Black Salt
  • 1 teaspoon Salt and pepper to taste
  • 2 cups Baby Spinach
  • 1/4 cup Cilantro chopped

Instructions
 

  • In a large pan, heat vegetable oil. Sautee spring onions for a few minutes, and then add minced garlic and corn kernels into the pan. Sautee till warmed through and then add in chopped Piquillo peppers. Cook for a minute or two.
  • Add crumbled tofu to the pan and toss to combine. Add turmeric, ketchup, The black Salt and season with salt and pepper.
  • Stir all ingredients well to evenly distribute turmeric.
  • Once hot and cooked through, add baby spinach to the pan and cook till just wilted. Turn heat off and stir in chopped cilantro.

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 3 days.
TO FREEZE: Place the tofu scramble in a freezer safe container and store it in the freezer for up to 3 months.
TO REHEAT:  Thaw it overnight in your fridge and reheat over a low flame in your skillet till warmed thoroughly.

Nutrition

Serving: 1servingCalories: 137kcalCarbohydrates: 12gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 1590mgPotassium: 197mgFiber: 2gSugar: 3gVitamin A: 1602IUVitamin C: 8mgCalcium: 170mgIron: 2mg
Keyword tofu scramble
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