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Oil Free Tofu Scramble

Oil Free Tofu Scramble

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Oil Free Tofu Scramble

Oil Free Tofu Scramble

4 steps

Powered by: Chef Julia Plant-Based Chef

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Description

I used to eat Amy's Organic Foods Tofu Scramble with hash brown potatoes and love it so much, but it has added oil. My version tastes just as good without the added oil and I add some fresh cilantro and sliced jalapenos to brighten it up. With a side of my oil free home fried potatoes, this tofu scramble makes me smile.

CategoryBreakfast, Oil Free, Plant-Based Recipes, Tofu, Vegan

Total Time25 Min

DifficultyEasy

Yields4 servings

Ingredients
The Steps
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First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!

1 lb organic extra firm tofu (I love Nasoya Brand.)
1 cup diced sweet yellow onion
½ cup sliced baby portabello (cremini) mushrooms (5-6)
3 garlic cloves, minced
¼ cup matchstick cut carrots
¼ cup diced zucchini (optional)
½ tsp paprika
½ tsp onion powder
¼ tsp cayenne pepper
½ tsp turmeric
½ tsp salt
¼ tsp pepper
½ tsp garlic powder
2 tbsp nutritional yeast
¼ cup chopped fresh cilantro
1 cup baby spinach
½ tsp soy sauce
1 tsp fresh lemon juice
1 medium tomato, chopped
1 jalapeno pepper, sliced thin
1 scallion, sliced thin

Next, follow the steps to finalize your dish and finally be able to enjoy it!

In a 12 inch skillet on medium high heat, add the onion, mushrooms, carrots, garlic and 1/2 cup water. When it started bubbling, reduce to medium and cover with a lid. Cook for 10 minutes.
While the onion mixture is cooking, drain the tofu and place the block in large bowl. Gently mash it with a fork. Set aside.
Mix all the spices and nutritional yeast in a small bowl.
After 10 minutes of cooking the onions and mushrooms, add the tofu, spices, soy sauce, tomato, and lemon. Cook until the tofu is hot. Add the cilantro and spinach. Stir until spinach wilts and then remove from the heat. Serve with more cilantro, sliced jalapenos and sliced scallions.

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