Day 20 Recipe
Easy Tofu Scramble
Ingredients
For the tofu scramble
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12 to 14-ounce block extra firm tofu
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2 tablespoons olive oil
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Heaping ¼ teaspoon turmeric
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1 teaspoon kosher salt
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Fresh ground pepper
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½ teaspoon garlic powder
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¼ teaspoon cumin
For the veggie saute
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2 tablespoons olive oil
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1/2 red onion
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1 red pepper
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2 handfuls baby greens (like baby spinach, baby kale, or a baby greens mix*)
Instructions
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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.
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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).
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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.