Hey Guys! Here’s a simple tofu scramble recipe that you can eat at any time of the day. This recipe is originally from the Thug Kitchen Recipe Book, however, you can interchange the vegetables and make it your own. I definitely made this recipe again and did just that. This recipe is easy, and it doesn’t take long to make! The only thing that takes a while is the prep work of washing and chopping all the veggies but once you get through that its smooth sailing!
Ingredients:
- 1 Broccoli Crown
- 1 Red Bell Pepper
- 1 Yellow Onion
- 1 Carrot
- 4 Cloves of Garlic
- 1-2 Jalapeños
- 1 Tablespoon of Chili Powder
- 1 Tablespoon of Cumin
- 2 Teaspoons of Oregano
- 2 Teaspoons of Olive Oil
- 1 Block of Extra Firm Tofu
- 1 Tablespoon of Soy Sauce or Tamari (I changed this part from the original recipe)
- 2 Tablespoons of Lemon or Lime Juice (I use lemon for this recipe)
- 1/3 Cup of Nutritional Yeast
- 2 Teaspoons of your favourite hot sauce
Cooking Instructions:
- Wash your broccoli, pepper, carrot, and jalapeño. Cut your broccoli crown into little trees about the size of a quarter no bigger than that. Cube your bell pepper. Dice your onion and shred your carrot. Mince your garlic and jalapeños. When I made this recipe I placed the prepped broccoli and pepper in one bowl. The Onion in a separate bowl. The carrot in a small bowl alone. The garlic and jalapeño in a small bowl together. Once you’ve prepped all your veggies, mix the chili powder, cumin, and oregano in a small bowl.
- Finally! Now we can start cooking! Phew! In a large skillet heat the olive oil. Add the onion and cook until it becomes translucent, about 3-5 minutes. Then add the broccoli and bell pepper, cook for about 3-4 minutes. Once the veggies have softened a bit, add the garlic and jalapeños.
- Once you got all the veggies in the skillet cooking, drain the tofu and wrap it in some paper towel so you can squeeze some of the water out. Don’t go too crazy squeezing the water out. Hold the tofu over the skillet and crumble it into the pan. Don’t worry about making the crumble chunks small, it will further breakdown as you cook, so it may be wise to start off a little bigger at the beginning. Sauté the tofu with the vegetables for 2-3 minutes. Add the soy sauce and lemon juice, make sure to pour these ingredients slowly over the entire pan so that it spreads out a little more evenly (tofu is very absorbent, so it will quickly absorb the liquid if you just dump it in one spot). Stir, after you’ve added the soy sauce and lemon juice. Then add the spice blend, carrot, and nutritional yeast. Stir and cook for 2 minutes. Stir in your hot sauce and serve.
You can serve this dish any way you like. You can put this scramble into taco shells, or make it into burritos. Totally up to you! You can put it on top of a bed of lettuce or just have it on its own. Have fun with it!
Alex Rinaldo 