Food and Nutrition Recipes Specialty Diets Dairy-Free Tofu Scramble
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Featured Recipe
Nothing says, "It's the holidays!" like a home-cooked turkey feast. Here's the perfect way to let your turkey dance with some of your holiday vegetables ... all in the same pan!
Tofu Scramble
Description
This recipe is rich in protein and makes for a satisfying breakfast. Even without the eggs, this scramble can be used to stuff english muffins or made into breakfast burritos with whole grain wraps.
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One 14oz. package of Nasoya firm tofu, rinsed and patted dry
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1 medium potato, peeled and cut into ½ inch cubes
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2 tablespoons olive oil
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1 onion, chopped
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1 red bell pepper, chopped
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3 ounces mushrooms, sliced (about 2/3 cup)
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1/3 cup salsa, chunky preferred
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3 tablespoons nutritional yeast flakes
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¼ teaspoon freshly ground pepper
Put the potato cubes into a pot of boiling water and boil for 2 minutes. Drain the potatoes and return to the dry pot. Drizzle with 1 tablespoon of the olive oil and stir to coat. Mist a baking sheet with nonstick cooking oil spray. Spread the potatoes on the baking sheet in a single layer and place under the broiler for 5 minutes or until golden brown. Remove from the heat and set aside.
Put the remaining tablespoon of olive oil in a large nonstick skillet and set over medium-high heat. Add the onion and cook, stirring until softened. Add the red bell pepper and mushrooms and cook, stirring for 5 minutes. Crumble tofu in to the pan and cook, stirring for 2 minutes. Stir in the salsa, nutritional yeast flakes, pepper and reserved potatoes. Cook until heated through and serve immediately while hot.
Nasoya is a leader in quality tofu, Asian style pasta and other soy products. A tofu you can always trust with a website that also answers any questions you might have; check it out today!
Recipe & image courtesy of Nasoya.com.