This tofu scramble comes together in a snap for a quick and easy breakfast (or dinner!) It’s low-fat, protein packed, and loaded with veggies to sustain you throughout the day. I used frozen veggies in this version, but you can substitute fresh vegetables of your choosing – it’s a great way to use up anything that’s been sitting in your produce drawer for awhile!
Prep Time: 20 mins
2 TBS avocado oil
1 14oz package extra firm tofu, pressed and cubed*
1 package frozen organic veggies (California blend)
½ tsp ground turmeric
½ tsp ground cayenne
1 tsp garlic powder (or garlic granules)
½ tsp sea salt
2 cups fresh spinach (optional)
1 medium tomato, chopped
Extra Virgin Olive Oil
Salt & Pepper
Heat avocado oil in a skillet over medium heat. Add frozen veggies and sauté until almost tender. Add tofu and spices, and continue cooking, using a wooden spatula to break up the tofu. When the veggies are tender add the fresh spinach (optional) and cook for a few minutes more, or until spinach has wilted.
To serve, drizzle with olive oil, and top with fresh chopped tomato. Salt & pepper to taste.
* I use a tofu press – it’s a great timesaver and you can get one for around $20. Alternatively, you can press out excess moisture using paper towels and a bit of elbow grease ☺