Any Way You Want It Tofu Scramble

IMG_7376

I woke up on this Saturday morning with what has become my usual groan this week as I peered out the window at streets that are beyond covered in wet leaves. It has rained every single day this past week and the forecast is calling for more. My moods are definitely affected by the weather and the amount of sunshine. Nothing is more therapeutic for me than losing myself in the kitchen as a I chop and cook away and conclude with serving love filled creations to my family. Having dinner together is often a struggle for us with our varying schedules so I thought, how about a family breakfast?

IMG_7380

For those of us who don’t eat eggs, scramble tofu makes a suitable replacement and for those that do eat eggs, it’s a nice alternative for a change or if you’re out of eggs. I start by using both hands to crumble up a block of tofu.

IMG_7379

I always like to incorporate some vegetables into my scrambled tofu not just for added nutrition but for added flavor. Unfortunately, I was out of onions and peppers this morning. I usually saute my vegetables separately as not to make the tofu soggy with the water that’s released from the veggies.

IMG_7378

We served it this morning alongside whole wheat buttered toast, a fruit salad (banana, apple, raspberry, pomegranate), and store bought organic frozen hash browns. Of note, when you only have one of this or that fruit, combining them to make a fruit salad really helps to maximize the quantity and goes farther to serve a group.

Any Way You Want It Tofu Scramble

GF, GRF, DF, NF

Serves 4 as a side

 

Ingredients:

1 block firm or extra firm tofu, drained, and extra water absorbed (see this post)

1 tbsp coconut or olive oil

1 tomato, diced – You can replace this with or add peppers/onions/scallions.

1 tsp olive oil

1/2 tsp ground coriander – You can replace with or add 1/4 tsp cumin and or 1/4 tsp paprika

1/2 tsp turmeric

Salt and pepper to taste

 

Directions:

  1. Crumble tofu in a bowl.
  2. Heat pan with the tablespoon of chosen oil over medium heat. Add tofu and stir.
  3. Season with coriander, turmeric, salt, and pepper.
  4. Cook for 10 minutes, flipping around occasionally.
  5. Remove from heat into serving dish.
  6. In the same pan, heat the teaspoon of oil and add tomatoes or vegetables of choice.
  7. Season with salt and pepper and cook for  5-10 minutes to desired caramelization.
  8. Mix into tofu and serve.

IMG_7377

{ 0 comments… add one }

Leave a Comment

Recent Posts…

Reseting Post-Thanksgiving: Mason Jar Salads & Come Meet Me!

Reseting Post-Thanksgiving: Mason Jar Salads & Come Meet Me!

I hope you all had a wonderful Thanksgiving! What made ours even warmer was the gorgeous weather in Charlotte. It felt like spring time! This was a very special Thanksgiving because my parents and sister and her family all relocated to Charlotte earlier this year. We had a great potluck spread and my sister hosted. [...]

{ 2 comments }
How Do You Like Them Apples?

How Do You Like Them Apples?

Oh so simple. Oh so good. I wanted a rich dessert but a week of rainy, gray days + sugar just make me feel sticky and lethargic. But I want it all: my temptation satisfied without feeling like a big ball of goo afterwards. This quick and easy recipe hit my sweet, tangy, juicy, crunchy cravings [...]

{ 2 comments }
Get Well Sooner Tips + Garlicky Kale, Herbed Veggies, & Spiced Rice

Get Well Sooner Tips + Garlicky Kale, Herbed Veggies, & Spiced Rice

What started out as an interest in eating :) and led to my love of cooking was then followed by my weight loss journey. Through books like The China Study, documentaries like Food, Inc. and Forks Over Knives, attending seminars, and following investigators like The Food Babe as well as physicians like Dr. Mercola and Dr. Weil as well as other [...]

{ 2 comments }
  • Subscribe to Blog via Email

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

  • Charlotte Veggie