Like scrambled eggs, tofu scramble is seriously like the easiest meal to whip up. Unlike eggs, however, tofu scramble is free from cholesterol and is cruelty-free! Add veggies in and you have a healthy, balanced meal. You can get really creative with it, adding in things like red/green peppers, diced onions, beans, kale, and the list goes on.
In honor of St. Patty’s Day, I chose do an Irish color theme by using loads of spinach, zima tomatoes and adding green food coloring to my tofu. Green “eggs” and “ham,” anyone? The tofu turned out to be a vibrant, neon green once I mixed in the Tumeric, which, I thought looked pretty cool. If you have kids, this is one way to make their veggie-packed breakfast fun!
For the “ham,” I used Tofutti tempeh bacon which is thick cut and has a very similar texture to ham, but with a smokey bacon flavor. Tofutti definitely has best tempeh on the market. Lightly grease a pan with oil, throw some slices in as you would any bacon, and voila. No piggies harmed here.
- 1 package extra firm tofu (I prefer Nasoya brand)
- 1 tsp. Tumeric
- 1 tsp. Cumin
- 3/4 tsp. onion powder
- Half bag of fresh spinach (approx 2 ounces or two big handfuls)
- 3/4 cup baby tomatoes (whole or sliced in half)
- salt & pepper to taste
- sriracha or hot sauce
- Drain all water from tofu
- Heat frying pan on a medium heat
- Add 2 tbsp olive oil to heated pan and add in tofu, using a spatula to break it up into pieces.
- Optional Step: Add 4 drops of green food coloring and stir in until the tofu gets a green hue.
- Add in tomatoes (I sliced mine into halves)
- Stir in all spices
- For approximately 8 minutes, continue breaking up and tossing the tofu mixture, letting some pieces turn a golden brown, but not letting it burn. Heat might need to be turned up a bit during this step.
- Stir in spinach and cook for another 5 minutes, until the spinach wilts.
- Add extra salt & pepper to taste; drizzle sriracha or hot sauce on top and serve hot.