Springtime Tofu Scramble
Springtime Tofu Scramble

Photo Credit

TheNakedKitchen.com
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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: 25 minutes
  • Prep: Up to 24 hours

Nutrition Facts

Amount per serving:
Total Calories: 323
  • 639mg Sodium
  • 20g Carbs
  • 4g Fiber
  • 22.5g Fat
  • 3g Saturated Fat
  • 13g Protein
  • 118mg Calcium
  • 3mg Iron
323639mg20g4g22.5g13g3g

Swap your potato-heavy winter hash for this scramble that’s completely loaded with vegetables. Tofu haters beware: The sweet-and-sour marinade infuses such incredible flavor, you’ll see why non-meat-eaters love it so much, if you don’t already yourself.

Appropriate for: Clean, vegan, vegetarian diets

Ingredients:

  • For marinade:
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 3 tablespoons olive oil
  • 3 tablespoons coconut aminos
  • 2 tablespoons minced basil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon turmeric
  • For scramble:
  • 1 package (14 ounces) extra-firm tofu, cubed
  • 2 tablespoons olive oil
  • 1 leek, white part and top 3 inches removed, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • 6 to 8 artichoke hearts, quartered
  • 1 carrot, julienned
  • 8 cremini mushrooms, sliced
  • 1 medium tomato, diced
  • 1 cup roughly chopped spinach
  • Toast, tortilla, or pita (optional)
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Directions:

Directions

1. In a small bowl, whisk together marinade ingredients. Place tofu in a zip-top bag and pour in marinade. Seal and place in the refrigerator for at least 2 hours or up to 24 hours.
2. In a large skillet, heat oil over medium-high heat. Add leeks, garlic, and salt. Cook 4 to 5 minutes until leeks are almost tender. Add artichokes, carrot, and mushrooms. Cook 2 to 3 minutes. Add tomato and tofu, reserving marinade. Break up tofu with the back of a fork to create a texture similar to scrambled eggs. Pour in half the leftover marinade. Add spinach and cook about 2 to 3 minutes until wilted and most marinade has cooked off. Serve with toast or inside a tortilla or pita, if desired.

Recipe provided by Sarah and Kristy of TheNakedKitchen.com

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