Tofu Scramble for any meal

Tofu, what can I say…I just love it.  I know there is a lot of debate over whether or not tofu is actually good for you, but I believe that if you purchase a non-gmo organic product and eat it in moderation it’s perfectly healthy for you…that’s my two cents on that 😉  I have to thank the Simple Veganista for some of her fabulous tofu recipes.  It’s because of her blog that I finally learned how to properly prepare and enjoy this delightful protein.  My tofu scramble is a variation of one of hers and I truly look forward to eating it for breakfast, lunch or dinner.  It’s so versatile, you can put nearly any vegetable you like with it.  My favorites are tomato, broccoli, mushroom, onion, garlic and baby spinach or kale but I use whatever I happen to have in the crisper and I have never been disappointed.

When preparing the tofu, I use firm or extra firm and be sure to press it well between paper towels.  I season it with cumin and garlic powder and let it sit while I wash and stir fry my veggies.  You can flavor the tofu with whatever you like, I’ve used turmeric and curry, garlic and smoked paprika as well.

Ingredients!

1/3 block firm tofu, pressed between paper towels
~1 cup of chopped broccoli
~1/2 cup sliced mushrooms
2 green onion, sliced
1 cup packed baby spinach, chopped
2 tsp virgin coconut oil
~1/2 tsp ground cumin
~1/4 tsp garlic powder
Dash sea salt
1 Tbl nutritional yeast
Sriracha

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Heat about 1 teaspoon of virgin coconut oil over med-high heat.  Add the onion, mushroom and broccoli.  Stir fry for about 2 minutes.  Move veggies around the side of the pan and add about 1 teaspoon virgin coconut oil.  Once heated, crumble the tofu in the middle of the pan and let cook for about 30  seconds.

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Stir tofu once and sprinkle chopped baby spinach over the top.  Add about 1 Tbl nutritional yeast and dash of sea salt.  Let baby spinach steam for about 20 seconds.

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Stir all ingredients together and turn off heat.  When baby spinach is wilted, dish is ready.  Place on a plate and drizzle sriracha over the top.

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I just love this dish!  It pairs well with Pinot Grigio, just sayin’.  It’s also a fantastic post-workout dish, it’s just what I needed after a super tough Incinerator workout 🙂  There’s healthy vegetarian protein, healthy mix of veggies (including veggies with anti-inflammatory properties) and healthy fat to help you recover.  If you’re short on time, this dish is already super fast to prepare, but I also prep my veggies ahead of time and keep them in Tupperware ready for the next day.

Cheers!

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