Food For Thought

RecipEASY: Tofu Saute Scramble

RecipEASY: Tofu Saute Scramble

Kayla Sheely , 03/10/2016

Whether you are looking to adopt a nutrient-dense, plant-based diet or are just trying to find healthier alternatives to some of your favorite dishes, we have great recipes on our site to suit your tastes!

Some of our recipes can look a little intimidating, though. That’s why we created a weekly segment called RecipEASY — to make healthy eating easier. We (Kate and Kayla) make a recipe from our site and break it down to give you helpful tips and modifications. Since neither of us are professional chefs, we are always looking for ways to simplify healthy recipes!

This week we made…

Tofu Saute Scramble

This scramble is a healthy alternative to traditional egg-based breakfasts. It will keep you full and ready to take on the day!

You’ll need: firm tofu, vegetable stock, garlic, red pepper, tomatoes, mushrooms, scallions, no-salt seasoning, nutritional yeast, ground black pepper, and baby spinach. Find the full measurements here.

First, we drained the tofu. Neither Kate or I had used tofu in a recipe before, so it was a little bit of an adventure. We wrapped the tofu in paper towels, pushed down on the top to squeeze out the liquid, and let it drain.

Next, we chopped the garlic, pepper, tomatoes, mushrooms, and scallions.

The garlic and red peppers were the first things to get tossed into our pan along with the vegetable stock. We sauteed the garlic and peppers for about 3 minutes, then we added the tomatoes, mushrooms, and scallions for another 2 minutes.

The tofu and seasonings were the next additions to our scramble. We squeezed the remaining liquid out of the tofu by hand before putting it into the pan. In order to keep fairly large chunks of tofu, we tried to be careful when we were mixing in the seasonings.

After the seasonings were mixed in, we added the spinach. We put in half at a time because it wouldn’t all fit in our pan until it shrunk down.

When all the spinach was sauteed, we drained some of the remaining liquid (we used very juicy tomatoes!) and served! This dish gets cold fairly quickly so it’s best to eat right away.

Even Kate, who was skeptical of tofu, loved this scramble! We are even considering renaming the recipe “Eddie’s Scramble” after our coworker who went back for thirds.

Try this recipe for yourself and let us know what you think in the comments below!

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