Tofu Veggie Scramble


Number of Servings: 
Dish Type: 
Difficulty Level: 
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Recipe Source: - Hannah Kaminisky
Recipe Rating: 
  • 1 pkg Nasoya Super-Firm Cubed Tofu
  • 1 tsp dried parsley
  • 1 tbls soy sauce
  • 3 button mushrooms, finely diced
  • 3 tbls nutritional yeast
  • 1 small zucchini, diced
  • 1 carrot, peeled and finely diced
  • 1 clove garlic, minced
  • ½ small white onion, diced
  • 1 tbls olive oil
  • ½ tsp salt
  • 2 cups fresh baby spinach, packed
Preparation Method: 

Add the oil into a medium sautee pan set over moderate heat. Add in the onions and garlic, and cook for 4 or 5 minutes, stirring ocassionally until the onions are somewhat translucent. Next, add the carrot, zucchini, and mushrooms, and sautee for another 5 minutes, allowing the veggies to soften and the flavors mingle. Meanwhile, open and drain the excess liquid from the tofu. Toss the cubes into the pan, and use your spatula to press it against the sides of the pan and break it up into rough, small pieces, approximating the texture of scrambled eggs. Sprinkle the nutritional yeast on top and add the soy sauce, parsley, and salt, and mix well to combine. Allow the tofu to cook for another 8 minutes or so to remove excess water. Add in the spinach and cook for just one more minute to let to wilt down a bit. Remove from heat and serve hot.

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