Scrambled Tofu

This high-protein dish is quick to prepare, especially if you keep some chopped up veggies ready to just throw into the pan. Easy to prepare before work or school and nutrient-packed to give you energy for hours.


1 T extra virgin olive oil
1 c assorted chopped veggies (onions, bell peppers, celery, zucchini, garlic, spinach, kale)
3 shitake mushrooms
1 pk organic extra-firm tofu, crumbled
1/4 t cayenne
1 t turmeric
1 T nutritional yeast (optional)
1 t bragg’s soy liquid aminos, to taste
1 tomato, medium-sized, chopped


Sautée the veggies and mushrooms in olive oil at medium heat until soft.
Mash the tofu with a fork, then add the crumbled tofu to the pan, and add the rest of the ingredients.
Stir and heat thoroughly for 3-5 minutes, then serve with a piece or whole grain bread.
Use a little flaxseed oil or olive oil on the bread rather than butter.

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