Don’t fear the tofu! I find that the tofu in this keeps me fuller longer than an egg burrito ever did (without the cholesterol). This is a great way to begin incorporating tofu into your diet. I’ve also added just a touch of tempeh to enhance the flavor.
1 package of extra firm tofu
drizzle of Bragg’s Liquid Aminos or soy sauce
3 mushrooms, sliced
1/4 cup chopped onion
1/4 cup chopped bell pepper
Asparagus tips or any other vegetables you have in the produce bin (spinach, squash, hot peppers, tomatoes etc)
1-2 finely chopped garlic cloves
(optional) 3-4 Tbs bacon flavored tempeh crumbled (it doesn’t actually taste like bacon, it’s just ‘savory’)
Drain the tofu and dry it on paper towels. The dryer it is the better it will brown. Slice it into large 1/4 in slices and place them in a hot non-stick pan. Drizzle them with Bragg’s, soy sauce, or tamari. When the first side is brown flip the slices. I like to drizzle a little olive oil in the outer edges of the pan before I drop the chopped vegetables and tempeh in. Once the vegetables begin to cook and the tofu is browned on the second side start mixing it all up as you break up the tofu with a spatula. Continue to work the mixture until the vegetables are cooked and the tofu is a size you like.
That’s eat, you’re ready to eat! I put mine in a whole wheat tortilla with grated cheddar. But don’t stop there…. you could eat the scramble with toast. Or you could serve it for dinner on top of a pasta (like the ones made from beans) or brown rice. Add herbs to change the flavor – cilantro or basil. Make a Sunday Scramble for breakfast and you’ll stay full all morning!
Release YOUR Bon Vivant and Savor Your Life!