Tomato Herb Tofu Scramble

Recipes | June 22, 2016 | By

I love breakfast or brunch…honestly I just love breakfast foods.  I could eat them any time of the day.  One of my absolute favorites, which is also one of the easiest,  is tofu scramble.  There’s just something about sizzling hot tofu with veggies and seasonings paired with buttery toast or roasted potatoes that makes me feel all warm and fuzzy inside.  It’s the perfect weekend brunch and goes well with a movie or netflix.   Make it for yourself, or your family, or that hot brunch date you’ve been wanting to have. 

 scrambleslideshow

This is no plain jane tofu scramble, which sometimes really hit the spot.  This one is full of herbs like oregano and fresh basil.  It’s a nice twist on a classic.  Sometimes we all need a twist.  XOXO

 

Tomato Herb Tofu Scramble
Serves 4
Tofu scramble full of oregano, garlic and fresh basil.
Write a review
Print
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
206 calories
14 g
0 g
11 g
18 g
1 g
233 g
396 g
2 g
0 g
9 g
Nutrition Facts
Serving Size
233g
Servings
4
Amount Per Serving
Calories 206
Calories from Fat 96
% Daily Value *
Total Fat 11g
17%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 396mg
16%
Total Carbohydrates 14g
5%
Dietary Fiber 6g
23%
Sugars 2g
Protein 18g
Vitamin A
62%
Vitamin C
45%
Calcium
27%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 block extra firm tofu, pressed and crumbled
  2. 1/2c red onion, diced
  3. 1/2c button or portobello mushrooms, diced
  4. 3 garlic cloves, minced
  5. 1/2 tsp black pepper
  6. 1/4 tsp sea salt
  7. 1/4-1/2 tsp black salt
  8. 1tbsp ground oregano
  9. 1 tsp turmeric
  10. 1 c fresh basil, chopped
  11. 1/2 c cherry tomatoes, chopped
  12. 1 c kale, chopped
  13. 1/4 c nutritional yeast
  14. 1/4-1/2 c water
  15. 1 tbsp olive oil (or less)
Instructions
  1. Heat oil in pan on medium to high heat. Add onions and mushrooms, cook until onions are translucent. Add garlic and saute until fragrant, about 1 minute. Add crumbled tofu to pan and stir well. Next, add all spices/herbs (including fresh basil, but excluding the yeast) and cook for about 5 minutes, stirring frequently or until tofu is starting to brown. Add the chopped tomatoes and kale, stir very well. Then add the nutritional yeast and enough water to almost cover the scramble. Stir it very well and turn the heat down to medium to let it simmer. You want to just cook off the liquid so stir it once in awhile until the liquid is gone but the scramble is still slightly moist. This prevents it drying out and makes it slightly saucy. Once the liquid is gone it is done! Enjoy!
Notes
  1. You can use a tofu press to get the liquid out of the tofu or just hold the cake in your hands and press without squishing it. It's not a big deal if it still has some moisture.
beta
calories
206
fat
11g
protein
18g
carbs
14g
more
Vegan Sarah http://vegansarah.com/
Please follow and like us:
RSS
Follow by Email
Facebook
Pinterest
Pinterest
INSTAGRAM

Comments

Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>