Brought to you by: @rita_pira on Instagram;
Rita Pira, iEG contributor
When I discovered the glorious tofu scramble… my mind… was… blown. It was like finding a unicorn. So here is my absolute best tofu scramble. You’re welcome! #nomnomnom
Get ready: (Serves 2)
- ½ [organic & non-GMO] block of extra firm tofu, crumbled
- 1 handful [organic] baby greens (spinach/kale/whatever floats your boat)
- ½ [organic] yellow onion, chopped
- ½ package of [organic] 8 oz baby bella mushrooms, cut in half and then sliced
- 2 [organic] tomatoes, diced
- 3 cloves [organic] garlic sliced thinly
- ½ tsp hot curry powder
- ½ tsp turmeric powder
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tbsp coconut oil (I use Dr. Bronner’s organic non-GMO fresh pressed whole kernel)
- 1 handful Daiya mozzarella or cheddar shreds
Get it done:
Step 1: In a large skillet, over medium heat, pour in the coconut oil.
Step 2: Crumble half of the block of tofu and cook, stirring, for about 5-7 minutes, adding in the sliced garlic.
Step 3: Season it with the curry, turmeric, onion powder, garlic powder, sea salt and black pepper; mixing well.
Step 4: Add the onions and mushrooms, cook until mushrooms are soft and onions are translucent.
Step 5: Mix in the tomatoes and cook until they are tender/soft.
Step 6: Top with baby greens and Daiya, cover to steam cook for about 3-5 min, or until Daiya is melting.
Step 7: Mix well and serve with vegan buttered bread toasted with onion and garlic powder sprinkled on top of the butter! (SO GOOD!)
Rita Pira is a vegan foodie that loves to make food that is “bad for you” in a healthy way. Follow her adventures on Instragram, @rita_pira.