Veggie Tofu Scramble

Created by: Kay Lee

Yield: One generous serving

Quick and easy for breakfast, lunch, or dinner. Pair this protein packed dish with avocado toast and a side of fruit.  Provides plant-based protein, anti-inflammatory turmeric and antioxidant mushroom that will fuel the body all day. 

TOFU SCRAMBLE INGREDIENTS

• 8 ounces firm tofu
• 2-3 garlic cloves, minced
• 2 tablespoons olive oil
• ½ yellow onion, diced
• ¼ medium size red pepper, diced
• 1 cremini mushroom, thinly sliced
• 2 packed cups of greens (kale, spinach, collards mix or single green leafy vegetable)

SEASONING SAUCE INGREDIENTS

• ¼ teaspoon salt, little more to taste as desired
• ¼ teaspoon coriander
• ½ teaspoon ground cumin
• ¼ teaspoon turmeric
• 3 teaspoon water

FINISHING TOUCH:   2-3 sprigs of dill

INSTRUCTIONS

• Press tofu between two small cutting boards to drain and squeeze as much liquid from the tofu block as possible. You can leave it on the drainboard with a heavy weight on top for about 10-15 minutes. Then gently crumble by hand to bite-size pieces.
• Mix seasoning sauce in small ramekin bowl and set aside.
• Heat large skillet with olive oil over medium high heat and add garlic cloves and onions. Cook until onions turn translucent, about 3-4 minutes.
• Add red peppers and mushroom. Cook another 2-3 minutes.
• Add loosely chopped greens and saute another 2 minutes, until slightly wilted, but still bright green.
• Add tofu and heat thoroughly, 2-3 minutes.
• Pour sauce over tofu/veggie. Gently and evenly distribute sauce and continue to heat for another 1-2 minutes.
• Add sprig or two of fresh dill before serving.

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