My first try at tofu scramble turned out pretty dang good! Although I did have to keep taste testing and then adding more salt and other seasonings. Here’s what I did (although you could use any veggies and seasonings that you like!):
About 2 Tblsp olive oil
1/2 red bell pepper
1 small yellow onion
1 small zucchini
3 medium sized garlic cloves minced
Large handful of baby carrots
Large handful of baby spinach
1 lb extra firm tofu, drained and pressed
4 or 5 small portabello mushrooms
Mrs. Dash Basil and Garlic seasoning
salt and pepper to taste
First I chopped up all my veggies into the size that I wanted. I like have bigger bites of zucchini so I did those a little bit bigger than the rest of the veggies. Then I kind of rolled the handful of spinach up into a ball type thing (makes it easier to cut) and chopped it into small strips. Then I set everything aside.
Next I put the olive oil, onions and garlic into a large saute pan and got those cooking. After a couple of minutes I added all the veggies EXCEPT the spinach along with some salt and pepper. I sauted all the veggies until the zucchini was tender. Then I added the spinach.
I drained the tofu of as much excess water as I could and then using my CLEAN hands, crumbled and smooshed up the tofu. I then added to it salt, pepper and the Mrs. Dash seasoning. And plenty of the Mrs. Dash seasoning. I also added a little less than 1/4 cup nutritional yeast and 2 tsp lemon juice and mixed it all really well.
Once all the veggies were ready I added the tofu and cooked it all through. I tasted tested 2 times and added more seasonings each time.
Then I just put it in a whole wheat tortilla, added some salsa and YUM! This will be a couple of breakfast burritos for me, probably 4 or 5. They aren’t huge which is perfect for me.
I think I’ll make these this week again for my work week. They would be so easy to just wrap up and then heat at work on my first break!
If you try making this and have any suggestions let me know!