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Tofu and Veggie Scramble
Created by: Howcan Team
Ingredients
- 1 block of firm tofu, drained and crumbled
- 1 tablespoon of olive oil
- 1/2 cup of diced onion
- 1 cup of diced bell peppers
- 1 cup of sliced mushrooms
- 2 cups of spinach
- 1 teaspoon of turmeric
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- 2 tablespoons of nutritional yeast (optional)
- 2 tablespoons of chopped fresh parsley (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion, bell peppers, and mushrooms to the skillet and sauté for 5 minutes, or until the vegetables are tender.
- Add the crumbled tofu to the skillet and sprinkle with turmeric, garlic powder, salt, and pepper. Cook for 3-4 minutes, stirring occasionally.
- Add the spinach to the skillet and cook for an additional 2 minutes, or until the spinach is wilted.
- If using, sprinkle the nutritional yeast over the tofu and veggie mixture and stir to combine.
- Remove the skillet from the heat and sprinkle with chopped fresh parsley, if desired.
- Serve the tofu and veggie scramble hot, with toast or tortillas on the side if desired. Enjoy!
Tofu and Veggie Scramble, also known as tofu scramble, is a popular vegan breakfast dish that has its roots in the United States. This flavorful and nutritious dish is made by crumbling tofu and sautéing it with a variety of vegetables and seasonings. It has become a staple in many vegan and vegetarian households and is often enjoyed as a healthy alternative to traditional scrambled eggs. The dish gained popularity in the 1970s as part of the growing interest in vegetarian and vegan cuisine. Chefs and restaurants in California, particularly in the San Francisco Bay Area, played a significant role in popularizing tofu scramble as a delicious and satisfying breakfast option. Today, it can be found on the menus of many vegan and vegetarian eateries across the country. The key to a delicious tofu and veggie scramble lies in the seasoning and the choice of vegetables. Ingredients like onions, bell peppers, spinach, and mushrooms are commonly used to add flavor and texture to the dish. Additionally, spices such as turmeric, cumin, and nutritional yeast are often incorporated to enhance the overall taste. For those looking to try a famous alternative method, the addition of black salt, also known as kala namak, can provide an eggy flavor to the tofu scramble, mimicking the taste of traditional scrambled eggs. Today, some of the best versions of tofu and veggie scramble can be found in vegan and vegetarian restaurants in cities known for their diverse culinary scenes, such as Portland, Oregon, and Austin, Texas. Whether enjoyed at a trendy eatery or homemade in the comfort of your kitchen, tofu and veggie scramble continues to be a beloved and versatile dish for those seeking a plant-based breakfast option.
20 min
4
220 calories
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