Tofu Scramble with Tomatoes and Peppers
I have tried MORE than my share of tofu scramble recipes, including going rogue and trying to come up with something on my own. Seriously, none of them hold a candle to this one, in my opinion! This recipe results in a super flavourful, satisfying breakfast (or lunch, or dinner).
This one comes to us from Dr. Joel Fuhrman's "Eat to Live Quick and Easy Cookbook". Dr. Fuhrman has been a long-time proponent of plant-based eating for the purpose of optimal health and increased longevity. This book is full of delicious recipes for everyone - even the kitchen-challenged.
1 cup chopped green, red or yellow pepper (I like to leave mine in strips, but you can chop as you like!)
1/2 cup chopped onion
1 clove chopped garlic
15 oz diced tomatoes, drained (I used canned Fire-Roasted, which adds incredible flavour)
14 oz firm tofu, drained and crumbled (I used medium-firm)
1 cup firmly packed spinach
1 tsp garlic powder
1/2 tsp turmeric
1/4 tsp red pepper flakes (or 1/8 tsp chipotle powder)
(Although not in the recipe, I added some green onions sprinkled on the top at the end)
Chop up those veggies!
Measure out your spices.
In a large skillet, heat up 3 tablespoons of water and saute the peppers, garlic and onion, until the onions are transluscent.
Add the tofu and the spices and cook a minute or two, depending on how cooked you like your tofu to be. (Isn't it great how the turmeric makes it look like scrambled eggs?)
Add the rest of the ingredients and cook an additional 4-6 minutes.
Plate it up and enjoy!
Simplicity rating: ⭐⭐⭐⭐⭐ Having breakfast this good ready in 10-15 min is incredible.
Vegan rating: ⭐⭐⭐⭐⭐ Wow. As good or better than my favourite tofu scramble from an amazing local restaurant.
Kid rating: ⭐⭐⭐⭐ "It's actually really good!"
Carnivore rating: ⭐⭐⭐ "I feel bad I don't like tofu. With eggs, this would have been a 4 or a 5."
Total winner. Super low calorie, high protein, nutritious breakfast!