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Tofu scramble

Let’s talk about breakfast. I love it! But unfortunately I find myself eating eggs a lot and I’m getting a little tired of them. I was trying to think of high protein breakfast foods that weren’t the same old cooked eggs, which was surprisingly difficult, but then I found it. Tofu! OK now I know tofu is thought of as boring and people think it’s just a lame alternative to meat, but get excited because this recipe for tofu scramble is delicious. The great thing about tofu is that it hardly has any flavor on it’s own, making it super versatile. This tofu scramble has a ton of flavor and will keep you full until lunch! Trust me!
Print Recipe
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 3 garlic cloves minced
  • 3 cups of greens kale, chard, or collards
  • 1 cake firm tofu - firm about 16 ounces
  • 3 tablespoons low-sodium gluten free soy sauce
  • Avocado if desired

Method
 

  1. Heat the oil in a large skillet on medium heat. Saute onions and peppers for about 5-10 minutes, until they soften.
  2. Add the garlic and saute another minute.
  3. Stir in the greens, cover, and steam until the greens begin to wilt, about 5 minutes.
  4. In a bowl, use a fork to mash the tofu and soy sauce.
  5. Increase the heat to high, add the scrambled tofu to the skillet and let sit for 3-4 minutes. Flip and let sit another 3-4 minutes. Tofu is done when it begins to brown.
  6. Serve hot and garnish with sliced avocado if desired.