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Tofu Scramble
Created by: Howcan Team
Ingredients
- 1 block of firm tofu, drained and crumbled
- 1 tablespoon of olive oil
- 1/2 onion, diced
- 1 bell pepper, diced
- 2 cloves of garlic, minced
- 1 teaspoon of turmeric
- 1/2 teaspoon of cumin
- 1/2 teaspoon of paprika
- Salt and pepper to taste
- 2 tablespoons of nutritional yeast
- 2 tablespoons of chopped fresh parsley
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 1/2 diced onion and 1 diced bell pepper to the skillet and sauté for 3-4 minutes, or until the vegetables are softened.
- Add 2 cloves of minced garlic to the skillet and cook for an additional 1 minute.
- Add the crumbled tofu to the skillet and sprinkle with 1 teaspoon of turmeric, 1/2 teaspoon of cumin, and 1/2 teaspoon of paprika. Season with salt and pepper to taste.
- Cook the tofu mixture for 5-6 minutes, stirring occasionally, until the tofu is heated through and has absorbed the flavors of the spices.
- Stir in 2 tablespoons of nutritional yeast and cook for an additional 2 minutes.
- Remove the skillet from the heat and sprinkle the tofu scramble with 2 tablespoons of chopped fresh parsley.
- Serve hot and enjoy!
Tofu scramble has a rich history dating back to ancient China, where tofu was first created. This vegan alternative to scrambled eggs gained popularity in the 1970s as part of the health food movement. Chefs and home cooks alike have since experimented with various ingredients and seasonings to perfect the dish. Today, it's a staple in vegetarian and vegan cuisine, with variations found in regions across the globe. In the US, renowned vegan restaurants like Crossroads Kitchen in Los Angeles and Millennium in San Francisco are known for their exceptional tofu scramble. The key to a delicious tofu scramble lies in the seasoning and the texture of the tofu, which should be firm and well-drained. Some chefs also add nutritional yeast for a cheesy flavor.
20 min
4
220 calories
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