Easy Tofu Scrambler

Nothing like a good whole grain, seed filled bread, with spicy brown mustard and a tofu scrambler. Somehow the flavors manage to mingle just right. I learned this basic recipe from my collage roommate. I was always begging him to make tofu scrambler. Over the years I’ve changed a few things and made this basic recipe my own.

I like to use whatever veggies I have on hand. I just listed my staples for this dish. If I have other veggies on hand I add them in too, veggies like mushrooms, zucchini, kale, etc. This usually lasts in the fridge for 3 or 4 days so Its a great food prep for a busy week.

AuthorLaLaLaMarsh
Rating

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Yields4 Servings

 1 Block of extra firm tofu, drained
 2 cloves of garlic, thinly sliced
 2 small carrots or one large, diced
 1 Jalapeno, seeds removed and diced
 2 Green onions, diced
 1 tbsp EVOO
 ½ tsp Turmeric
 Salt and pepper to taste
 4 Slices of Whole grain breadI prefer Dave's Goodseed
 Spicy brown mustard, stoneground

1

Heat the EVOO in a fry pan over medium heat. Add the carrots, garlic and jalapeno. Cook stirring for about 4 minutes, until the veggies have started to soften. Add in the green onion and tofu. To add the tofu crumble it roughly with your hands, breaking it into the the pan in small crumbles.

2

Add in the turmeric, salt, and pepper and cook stirring frequently to combine the flavors. Make sure the tofu is well coated in the turmeric. Typically this takes another 4 minutes.

3

While the tofu is cooking get your toast going. I love using Dave's Goodseed bread because of all the whole grains and seeds. Spread a thin layer of spicy brown mustard over each piece of toast.

4

Once the tofu is finished spoon it over the toast and enjoy! This usually lasts in the fridge for 3 or 4 days so Its a great food prep for a busy week.

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Ingredients

 1 Block of extra firm tofu, drained
 2 cloves of garlic, thinly sliced
 2 small carrots or one large, diced
 1 Jalapeno, seeds removed and diced
 2 Green onions, diced
 1 tbsp EVOO
 ½ tsp Turmeric
 Salt and pepper to taste
 4 Slices of Whole grain breadI prefer Dave's Goodseed
 Spicy brown mustard, stoneground

Directions

1

Heat the EVOO in a fry pan over medium heat. Add the carrots, garlic and jalapeno. Cook stirring for about 4 minutes, until the veggies have started to soften. Add in the green onion and tofu. To add the tofu crumble it roughly with your hands, breaking it into the the pan in small crumbles.

2

Add in the turmeric, salt, and pepper and cook stirring frequently to combine the flavors. Make sure the tofu is well coated in the turmeric. Typically this takes another 4 minutes.

3

While the tofu is cooking get your toast going. I love using Dave's Goodseed bread because of all the whole grains and seeds. Spread a thin layer of spicy brown mustard over each piece of toast.

4

Once the tofu is finished spoon it over the toast and enjoy! This usually lasts in the fridge for 3 or 4 days so Its a great food prep for a busy week.

Veggie Tofu Scrambler with Toast
 
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