Scrambled Tofu
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I decided to make a Mexican/Vegan/Breakfast combo for dinner tonight, and it turned out really nicely! This scrambled tofu is very easy to put together, and has a lot of flavor for only a few ingredients. We really liked the cumin and garlic flavors going on within the scramble. It took much longer than 5 minutes for my tofu to start to brown, but it was worth it. This is a nice alternative to scrambled eggs, and my whole family enjoyed it. I served this with Go-To Black Beans, Pickled Jalapeños, Eggplant Bacon and steamed rice.
Scrambled Tofu
It’s All Good – Gwyneth Paltrow
Serves 4
Vegan | Protein-Packed
3 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
1 teaspoon cumin
A 14-ounce box firm tofu, drained and crumbled
Coarse sea salt
Freshly ground black pepper
Heat the olive oil in a large nonstick pan over high heat and cook the garlic and cumin, stirring, until fragrant, not even 1 minute. Add the tofu, turn down the heat to medium, and cook, stirring now and then, until just beginning to brown, about 5 minutes. Season to taste with salt and pepper and serve.
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
