Tofu Scramble I

Name: Tofu Scramble I
Total time: 15 min
Yield: 2 servings
Ingredients: Olive or vegetable oil (or veggie butter); ⅓ block soft tofu, drained for 15 minutes; ½ small onion, diced; 1 clove garlic, minced; 1 sun-dried tomato, diced; 1 small handful fresh flat-leaf spinach; 2 dashes red pepper flakes; 2 dashes ground turmeric or curry powder; 1 pinch flavored salt; Salt; Pepper; 1–3 ea. flour tortillas, or vegan bread (optional)

15 min · serves 2

Ingredients

Olive or vegetable oil (or veggie butter)
⅓ block soft tofu, drained for 15 minutes
½ small onion, diced
1 clove garlic, minced
1 sun-dried tomato, diced
1 small handful fresh flat-leaf spinach
2 dashes red pepper flakes
2 dashes ground turmeric or curry powder
1 pinch flavored salt
Salt
Pepper
1–3 ea. flour tortillas, or vegan bread (optional)

Steps

Heat about 1–2 tablespoons (15–30 g) oil in a saucepan. Add onion, garlic, and sun-dried tomato to pan, then cook until soft and golden.
While that is cooking, mash tofu until it gets an even scrambled texture, and add seasonings as specified or to taste. Mix it all in until evenly distributed.
When onion mix is cooked, add tofu and spinach. Heat through until spinach is soft and wilted looking.
Serve with tortillas like a breakfast burrito or in bread like a breakfast sandwich.

More recipes with olives, tofu, onion, garlic, tomatoes, spinach, red pepper flakes or turmeric

Adapted from “Tofu Scramble I” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.