For some reason, I have been back in the kitchen with a vengeance, despite the broken extremity. Maybe I just needed a challenge? Maybe it’s that none of my coats fit over my splinted arm, and we just had a cold snap? Regardless, this is an updated, no knifework, no fuss version of my Tofu Scramble. Enjoy!
Super Easy Tofu Scramble (GF)
olive oil for spraying skillet
1/2 package frozen onion & bell pepper mix
1 heaping tsp. crushed garlic
1 package of tofu, any style, rinsed and drained
1 tbsp. tamari for gluten-free (or Bragg’s or shoyu or red sodium soy sauce)
1 tsp. turmeric
2 tsp. cumin
1 tsp. thyme
1 tsp. paprika
salt & pepper, to taste
cayenne pepper, optional
2-4 c. chopped kale or greens (I used some leftover, lightly dressed mac n kale salad)
1/4 – 1/2 c. nutritional yeast
1. Spray a skillet with olive oil and raise to medium-high heat. Add onions & peppers and cook until thawed, about 5 mintues. Add garlic and cook for an additional minute.
2. Crumble in tofu, and add all other ingredients except nutritional yeast and kale. Drop heat to medium, and stir until well combined, about 3 minutes. Taste for seasoning.
4. Mix in greens and cook an additional 3 minutes, or until wilted, but still bright green.
4. Remove from heat and stir in nutritional yeast.