This recipe is from another new cookbook I just bought. It had potential, but I think there was something about the spices that I didn’t love. Too much oregano? But I really like the tofu and veggie scramble idea.
My Big Fat Greek Scramble
(Vegan Diner, Julie Hasson)
2 teaspoons extra-virgin olive oil
1 small Vidalia onion, diced (1 cup)
1 red bell pepper, seeded and diced
1/2 cup pitted Kalamata olives, coarsely chopped
2 large cloves garlic, pressed
14-ounce block firm tofu, drained and lightly pressed
1 1/2 tablespoons nutritional yeast flakes
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried parsley
2 cups lightly packed fresh baby spinach
Fine sea salt and freshly ground black pepper, to taste
In a large skillet, add olive oil and heat over medium high heat. Add onion, red pepper, olives, and garlic, cooking and stirring for 3 to 4 minutes, or until the vegetables have softened.
Crumble tofu into skillet and cook about 5 minutes or so, just until lightly browned. Add nutritional yeast, basil, oregano, and parsley, stirring until the tofu is evenly coated.
Add spinach, cooking another minute or two, just until wilted. Add salt and pepper to taste. Serve immediately.