Toby loves tofu scrambles. Me? Not so much. But this one has changed my mind a little bit! And talk about quick and easy! I did leave out the poblano chili, since I didn’t want it spicy. I added a little extra mushrooms and spinach instead. This was really good, especially if you got a little bit of the scramble on your fork with some salsa and some avocado. Then you follow that with a bite of crunchy bread. MMMM! Liam really liked this, too, and had seconds!
Tofu Veggie Scramble
(Shape, March 2011)
12 ounces extra firm tofu
1/2 tsp turmeric
1/2 tsp curry powder
1/2 tsp kosher or sea salt
1 tbsp olive oil
1/2 cup diced onion
1/4 cup diced fresh poblano chili (I omitted)
1/4 cup diced button mushrooms
1 medium tomato, diced
1 cup baby spinach leaves
1 ripe avocado, peeled, pitted, and thinly sliced
1/4 cup chopped fresh cilantro (I omitted)
1 oz cup salsa, preferably fresh
Drain tofu and crumble into a medium bowl. Add turmeric, curry powder, and salt; stir well to incorporate spices.
Heat oil in a large nonstick skillet over medium. Add onion, poblano, and mushrooms; sauté until onion has turned golden, about 5 minutes. Stir in seasoned tofu and cook for 3 minutes. Add tomato and spinach; cook until spinach has just wilted, about 1 minute. Spoon veggie tofu scramble onto four plates.
Garnish with avocado slices, and sprinkle with cilantro. Serve with salsa on the side.
per serving: 213 calories
1 serving= 1/2 cup tofu, 1/4 cup salsa