Hearty Tofu Scramble
Hearty and healthy, serve this easy, tasty tofu scramble for breakfast or breakfast-as-dinner.
- 2 tablespoons olive oil
- 1 cup diced red onion
- 1 cup sliced mushrooms
- 1/2 bunch kale, shredded
- 1 cup diced red peppers
- 2 to 3 cloves garlic, chopped
- 1 pound extra-firm tofu
- 1 tablespoon Dijon mustard
- 3 tablespoons nutritional yeast
- 1/4 teaspoon ground turmeric
- 3/4 teaspoon smoked sea salt
- 1/8 teaspoon black pepper
- 4 fresh basil leaves, chiffonade
In a large skillet, heat olive oil over medium-high heat and sauté the red onion, mushrooms, kale, peppers and garlic for about 10 minutes, until soft. While the vegetables are cooking, drain and crumble the tofu. Mix the tofu with the Dijon, nutritional yeast, turmeric, salt and pepper. Add the tofu mixture to the skillet and cook until heated, about 10 minutes. Sprinkle with the basil and serve immediately.
Whether you serve this scramble for breakfast, or breakfast-as-dinner, a jar of hot sauce or salsa on the side will spice things up nicely! The nutritional yeast adds the umami of grated Parmesan, but keeps the dish vegan-friendly.
320 calories, 17 g. fat, 0 mg. cholesterol, 510 mg. sodium, 24 g. carbohydrate, 7 g. fiber, 24 g. protein