Tofu Scramble
Author: 
Recipe type: Breakfast, Lunch or Dinner
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
  • 2 teaspoons olive oil
  • 1 (12-14 ounce) block firm or extra firm tofu, pressed dry of liquid (*see note)
  • 1 large clove garlic, minced
  • ½ teaspoon cumin
  • 1 teaspoon tumeric
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon black pepper
  • 1 Tablespoon reduced sodium soy sauce
  • 1 cup sliced mushrooms
  • ½ cup diced red bell pepper
  • ⅓ cup diced onion
  • ⅓ cup diced tomato
  • Toppings:
  • Sliced avocado
  • Pickled jalapeño
  • Cilantro, chopped
Instructions
  1. Add tofu to a medium size bowl and use a fork to crumble. Add minced garlic, cumin, turmeric, garlic powder, black pepper and soy sauce and let the mixture sit while you prep veggies.
  2. In a large non stick skillet on medium heat, add oil and all the vegetables EXCEPT the tomatoes. Cook for 2-3 minutes. Add tofu and turn the heat to medium high and cook for an additional 6-7 minutes until tofu starts to get brown in places. Stir in tomatoes and remove from heat.
  3. Spoon filling into tortillas of choice. Top with chopped cilantro, jalapeños and avocado.
Notes
The turmeric gives the tofu it's yellow color, but it also stains so keep your precious dishtowels or wooden spoons out of reach. 
Make sure to squeeze as much liquid out of tofu as possible. I cut mine in slices and leave it under a clean dishtowel topped with something heavy- a cutting board, cast iron skillet, etc. for a couple hours if possible).
Recipe by Nutritious Eats at https://www.nutritiouseats.com/tofu-scramble/