top of page

Day 20 Recipe

Easy Tofu Scramble

Tofu-Scramble-009.webp

Ingredients

For the tofu scramble

  • 12 to 14-ounce block extra firm tofu

  • 2 tablespoons olive oil

  • Heaping ¼ teaspoon turmeric

  • 1 teaspoon kosher salt

  • Fresh ground pepper

  • ½ teaspoon garlic powder

  • ¼ teaspoon cumin

For the veggie saute

  • 2 tablespoons olive oil

  • 1/2 red onion

  • 1 red pepper

  • 2 handfuls baby greens (like baby spinach, baby kale, or a baby greens mix*)

Instructions

  1. Make the tofu scramble: Drain the tofu container, then pat the tofu dry with a clean dish towel. Place the tofu in a large bowl and use your fingers to break the tofu into bite-sized irregular shaped pieces. (It might be a little cold on your hands: don’t worry, it should only take a few seconds!) Stir in the olive oil, turmeric, salt and pepper.

  2. Add the cumin and garlic powder to a dry skillet. Cook on medium heat for 1 minute until fragrant. Stir in the tofu and increase the heat to medium high. Cook for 5 minutes, stirring occasionally, until heated through and starting too lightly brown. Remove the heat and place it on the serving plates. Serve with veggie sauté (below). 

  3. Make the veggie sauté (optional): Meanwhile, thinly slice the onion. Thinly slice the bell pepper. Heat the olive oil in a separate large skillet over medium high heat. When hot, add the onion and peppers. Cook 4 to 6 minutes until just starting to brown, stirring occasionally. Add a pinch of salt and the baby greens. Cook for 30 seconds until wilted. Remove from the heat and serve alongside the tofu scramble. 

bottom of page