Tofu Scramble

A tasty breakfast idea I got from an Amy’s frozen meal — my husband doesn’t miss eggs after eating this tofu scramble.

In a large skillet over medium heat, saute one onion in a tablespoon of olive oil, add three cloves of garlic and one pound of extra-firm tofu (drained and crumbled).  After a few minutes add two to three chopped carrots, a cup of  sliced mushrooms, and a small chopped zucchini.  Cook until carrots and zucchini are soft and then add a cup of fresh chopped spinach (I used frozen this time), three tablespoons of nutritional yeast, with salt and pepper to taste.  Cook a few minutes until flavors are blended and once done, top with fresh grape tomatoes.


1 comment

  1. Nancy - August 11, 2013 9:53 pm

    Amy inspired me to make a tofu scramble too! My kids LOVE it!! But yours is even more robust! I will have to add some more filling to mine 🙂


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