Whole Food, Plant-Based Recipe Warm Tofu & Veggie Scramble

Recipe courtesy of Kim Siansky, PPMNY Mentor/Community member

For a warming and hearty breakfast, or early evening meal, this tofu & veggie scramble packs protein, vitamins and minerals with easy to gather ingredients. A box of tofu and add some sweet potatoes can feed a small family.

Ingredients

  • 3 or 5 oz tofu block

  • ½ of each: red, green, or yellow peppers
  • ½ to ¾ onion
  • 3 white or baby bella mushrooms
  • ¼ to ⅓ cup green peas
  • Fresh baby greens or lettuce
  • Sweet potato slices (optional)
  • 1 clove of garlic

For the spices

  • ¼ to ½ tsp curry or Istanbul spice blend

  • ½ tsp turmeric
  • ¼ tsp smoked paprika
  • ¼ tsp salt
  • Red pepper flakes to taste
  • Cracked black pepper to taste
  • 2 T nutritional yeast

Instructions

1. Squeeze water from tofu block with paper towels or tofu press.
2. Place tofu in bowl and smash with a fork until it has a “scrambled” texture.
3. In a pre-heated saute pan, place diced vegetables (except the frozen peas). Add small amounts of water for sautéing.
4. While the veggies are cooking, prepare the spice blend. In a small cup, add the dry spices and nutritional yeast. Mix in a small amount of water to make it pourable.
5. Remove the veggies from the pan, and replace with the tofu. Let the tofu brown a little.
6. Pour the spice blend over the tofu and mix. Lower the heat to not overcook.
7. Add in the frozen peas as well as the cooked veggies. Mix in the sliced garlic cloves for a few minutes.
6. Plate with the fresh greens or add cooked, sliced sweet potatoes for a heartier meal.