Tofu Scramble
Description
Veggie Tofu Scramble with broccoli, mushrooms, spinach, dijon, and tarragon is hearty, full of flavor, and a terrific way to start the day! Vegan, gluten-free, and well-balanced recipe.
Ingredient
1 block of tofu
- 2 tablespoons olive oil
- Salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 cup chopped vegetables (such as bell peppers, onions, mushrooms)
- 1/4 cup chopped fresh herbs (such as parsley or chives)
Direction
1. Press the block of tofu to remove excess water. To do this, wrap the tofu in a clean towel and place a heavy object on top for about 15 minutes. This will help the tofu to have a firmer texture.
2. In a small bowl, mix together the garlic powder, onion powder, dried oregano, and dried thyme.
3. Cut the tofu into cubes or crumble it into small pieces with your hands.
4. In a large non-stick pan, heat the olive oil over medium-high heat.
5. Add the tofu to the pan and sprinkle the seasoning mixture on top. Use a spatula to stir and evenly coat the tofu with the seasoning.
6. Cook the tofu for about 5 minutes, stirring occasionally, until it starts to turn golden brown.
7. Add the chopped vegetables to the pan and continue to cook for another 5 minutes, or until the vegetables are tender.
8. Taste and adjust seasoning as needed.
9. Serve the tofu scramble hot, topped with chopped fresh herbs for added flavor and freshness. Enjoy as is or serve with your choice of bread, rice, or wrap.
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