Omelettes and scrambled eggs are a weeknight go-to for many busy parents, ourselves included. But you can only eat so many eggs before you feel kinda egged out. Introducing the tofu scramble! A staple in many vegetarian and vegan households, it’s worth a shot if you’re tired of the same old. Plus it’s speedy quick – maybe moreso than its egg counterpart.
Feeds 4 healthy apetites
- 1 tablespoon extra virgin olive oil
- 2 green onions, chopped
- 2 small zucchinis, coarsely shredded
- 1 tomato, diced
- 1 package firm tofu (splurge on a nice organic one like Soyarie or NutriBio. You’ll taste the difference)
- 1 tablespoon nutritional yeast (optional)
- Handful grated mozzeralla (optional)
- fresh cracked pepper & salt to taste
- In a large skillet, heat olive oil over medium heat. Add the onions, zucchini and diced tomato – saute about 3-5 minutes.
- While the veggies are sauteing, use the back of a fork to crumble the brick of tofu. Add the tofu along with a sprinkling of nutritional yeast to the skillet and throw in the mozzarella. Give everything a stir and cook for another 3-5 minutes or until cheese is melted and the tofu is heated through.
- Garnish with pepper and salt (if using) and serve with your favorite wholegrain bread or pasta.
I sometimes make this scramble with cheese and other times without. Both ways are delicious but for tofu scramble newbies, the cheese does hold everything together a bit better. Firm tofu is high in protein, calcium and iron (depending on the brand). Both the tomatoes and the zucchini contribute to your daily vitamin C intake plus you’ll also get some healthy vitamin A.