Tofu Scramble – 2 Ways

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More and more people these days are choosing to live a vegan lifestyle for them and their kids. It takes a lot of commitment as vegans do not eat or use animal products of any kind (no dairy, no honey….nothing!). I’m pretty sure that Kenya and my husband would be up for it, but if that meant no eggs, it would be a no go! They love their scrambled eggs for breakfast….and sometimes lunch and dinner, too. And after all, eggs are inexpensive, packed with protein, delicious and healthy. Still, when our vegan friends come over for breakfast, I need to be able to serve something that can substitute for scrambled eggs. What else but scrambled tofu!

Tofu is a fantastic substitute for eggs for all the reasons above and the best part is that tofu has a neutral flavor, which allows it to completely take on the taste of your favorite flavors. My hubby loves a hint of curry and I’m partial to an Asian take on it, but it takes barely any effort for everyone to have it their own way.

So try it and see what you like best. Even if the vegan life doesn’t appeal to you at all, I promise you scrambled tofu will!

Tofu Veggie Scramble 2 Ways

Indian Tofu Scramble (Serves 4)

1 Tbsp Olive Oil
1 Medium Onion, chopped
1 Cup Mushrooms, chopped
1 Carrot, Grated
1 Red Bell Pepper, chopped
1 Tsp Salt
1 Tsp Curry Powder
1 Garlic Clove, minced
1 Cup Spinach, packed
1 lb. Extra Firm Tofu, drained and pressed to remove as much water as possible

1. Heat the oil in a large sauté pan over medium heat.
2. Add the onion, mushrooms, carrots, bell pepper, salt and curry to a large sauté pan and cook for 4-5 minutes or until softened.
3. Add the garlic and spinach and cook another 2 minutes.
4. Crumble the tofu into the pan with the vegetables and continue to cook for an additional 3-4 minutes or until heated through.
5. Serve.

Asian Tofu Scramble (Serves 4)

1 Tbsp Olive Oil
1 Medium Onion, chopped
1 Cup Mushrooms, chopped
1 Carrot, Grated
1 Red Bell Pepper, chopped
1 Garlic Clove, minced
1 Cup Spinach, packed
2 Tbsp Soy Sauce or Braggs
1 lb. Extra Firm Tofu, drained and pressed to remove as much water as possible

1. Heat the oil in a large sauté pan over medium heat.
2. Add the onion, mushrooms, carrots and bell pepper to a large sauté pan and cook for 4-5 minutes or until softened.
3. Add the garlic and spinach and cook another 2 minutes.
4. Crumble the tofu into the pan with the vegetables, sprinkle with soy sauce and continue to cook for an additional 3-4 minutes or until heated through.
5. Serve.

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Tofu Scramble - 2 Ways

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Author: Catherine McCord

Ingredients  

• ▢ 1 Tbsp olive oil
• ▢ 1 Medium onion, chopped
• ▢ 1 Cup Mushrooms, chopped
• ▢ 1 carrot, grated
• ▢ 1 Red bell pepper, chopped
• ▢ 1 Tsp kosher salt
• ▢ 1 Tsp curry powder
• ▢ 1 Garlic clove, minced
• ▢ 1 Cup Spinach, packed

Instructions 

• Heat the oil in a large sauté pan over medium heat.
• Add the onion, mushrooms, carrots, bell pepper, salt and curry to a large sauté pan and cook for 4-5 minutes or until softened.
• Add the garlic and spinach and cook another 2 minutes.
• Crumble the tofu into the pan with the vegetables and continue to cook for an additional 3-4 minutes or until heated through.
• Serve.

Nutrition

Calories: 60kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Sodium: 610mg | Fiber: 2g | Sugar: 3g

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