Tofu & Veggie Scramble
Prep Time
Serves
Cooking Mode
1 pkg extra firm tofu
2 tbsp vegetable oil
6 white or cremini mushrooms, quartered
½ onion, finely diced
½ red pepper, seeded and finely diced
Cajun spice to taste
1 tomato, seeded and finely diced
1 ½ cups baby spinach or arugula, coarsely chopped
1 cup grated Cheddar-flavoured soy loaf (see Tip)
salt to taste
1 pkg extra firm tofu
2 tbsp vegetable oil
6 white or cremini mushrooms, quartered
½ onion, finely diced
½ red pepper, seeded and finely diced
Cajun spice to taste
1 tomato, seeded and finely diced
1 ½ cups baby spinach or arugula, coarsely chopped
1 cup grated Cheddar-flavoured soy loaf (see Tip)
salt to taste
Directions
1Set a sieve over a bowl. Drain liquid from tofu package. Coarsely crumble tofu into the sieve creating scrambled egg-like curds. Let tofu drain.
2Meanwhile, heat oil in large skillet set over medium to medium-high heat. Add mushrooms, onion, pepper and Cajun spice; sauté until vegetables are tender, about 5 min. Stir in the tomato and tofu; cook another 2 min. Stir in the spinach or arugula and cook until just wilted, about 1 min.
3Serve family-style from a bowl or divide onto serving plates. Sprinkle scramble with grated soy loaf before serving.
Tips
1
Cheddar-flavoured soy loaf is sold in same section as tofu.
Disclaimer
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Personal Note
Personal Note