• Alison Elliott

Vegan Tofu Scramble with Zucchini

Prep Time: 10 Minutes Cook Time: 15 Minutes Total Time: 25 Minutes Ingredients: 1 Block extra firm tofu 2 tbsp. Avocado oil (or Sunflower or Canola) 1 Onion (chopped) 2 Small zucchini (chopped) 2 Bell peppers (chopped) 1 can Black beans 2 c. Fresh spinach 1 tbsp. Nutritional yeast 1/2 tsp. Salt 1/4 tsp. Black pepper 1/2 tsp. Onion powder 1/2 tsp. Garlic powder 1/2 tsp. Turmeric powder 1/2 tsp. Cumin powder 1/2 tsp. Chili powder

3/4 c. Salsa

Method: Wrap the tofu in a towel and place in between two plates. Put a heavy cookbook on top of the plate and press the juice out of the tofu for 1-4 hours (or over night). Heat 1 tbsp. of avocado oil in a frying pan. Crumble the tofu in your hands and add it to the heated oil. Cook for 10-15 minutes or until golden brown. In another frying pan simultaneously heat 1 tbsp. of avocado oil. Add the onion, zucchini, and bell peppers. Cook for 8 minutes. Then, add the black beans and salsa. Cook for 2 minutes. Finally, mix in the fresh spinach and seasonings: nutritional yeast, salt, black pepper, onion, garlic, turmeric, cumin, and chili powder. Add the cooked tofu and stir the scramble together well.

Option to serve as is or with TFF Vegan Queso, TFF homemade Backyard Salsa, or in a burrito tortilla. The scramble also tastes great over quinoa or rice. Store in the fridge for up to 1 week. Serving Size: 4-6

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