Veggie-packed Scrambled Tofu
Prep Time
10 minutes
Prep Notes
This could be part of my Light Lunch series, although I didn't plan it that way! I just had gotten back from my college reunion, and was looking for something quick and easy to make. Luckily, I had some healthy ingredients to draw from! Just as easy as eggs and this one has the benefit of lots of anti-inflammatory veggies and spices!
Cooking Time
5 minutes
Yields
Ingredients
1 tbsp avocado or olive oil
1/2 medium to large zucchini, small dice
1/4 onion, small dice (or 1 shallot, or 3 scallions)
1/2 package (14-oz.) firm tofu, organic
4-6 cherry tomatoes, halved or quartered, depending on size
1 tsp turmeric
1/8 tsp ground black pepper
1 large handful spinach (or chopped kale, swiss chard, arugula)
1/2 tsp black salt (kala namak), or 1/4 tsp sea salt, or to taste
Optional: 1/4 tsp powdered garlic
Garnish: chopped fresh thyme, chives, or parsley
Directions
- Heat a medium skillet over medium-high heat. Add oil. When oil is hot, add chopped zucchini and onion, and lower to medium heat. Saute until onions softened, about 4 minutes.
- Meanwhile, rinse tofu, add to a small bowl, and break into crumbles using a fork.
- Add tofu to skillet, along with turmeric and black pepper. Mix well with spatula.
- Add in tomatoes and continue cooking 3 minutes more until softened. Add spinach and allow to wilt. One to 2 minutes.
- Remove from heat. Add garlic, if using.
- Divide onto 2 small plates and garnish with desired herbs. Serve!
Notes
Feel free to experiment with the amounts and ingredients in this recipe. Use whatever veggies and greens you have on hand in the refrigerator!
Credit
Evey Schweig Health Coach & Anti-Inflammatory Specialist
https://eveyschweig.com/apps/recipe/details/id/Veggie-packed-Scrambled-Tofu
