You are here

Springtime Tofu Scramble

Springtime Tofu Scramble

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 14 ounce package 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 - 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)

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.

Note

  • Recipe provided by Sarah and Kristy of TheNakedKitchen.com

Nutrition Information

Per serving: 323 kcal cal., 22.5 g fat (3 g sat. fat), 639 mg sodium, 4 g fiber, 13 g pro., 118 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet

Comments

Add a comment