Tofu Scramble

While I am categorizing this recipe in the index as a breakfast food, this tofu scramble can be enjoyed at any meal. And I particularly love this recipe because it is really quick to put together. And while you only need a few ingredients for the basic recipe, it can be pumped up and enhanced by adding any type of herbs or vegetables you have on hand. 

Depending on your mood you can make this as simple or fancy as you wish. My favorite additions are mushrooms with spring onion and basil. But you could give it a southwestern twist by tossing in some black beans and salsa with a side of guacamole. This may sound like a lot of work, but if you use canned black beans and store bought salsa and guacamole, the only extra effort is opening the containers. Just make sure the salsa and guacamole do not have any added sugar or oils in the ingredient list. 

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Tofu Scramble Recipe
vegan, plant-based, gluten-free, refined sugar-free

Ingredients:

• 1 Package of firm or extra firm tofu (approx. 14 oz. or 400 g)
• 2 Tbsp Almond butter (make sure there are only almonds on the ingredient list)
• 1/2 tsp Salt
• 1/2 tsp Tumeric
• pepper to taste

Add-in ideas to mix and match: Onions, Tomatoes, Green Peppers, Herbs, Garlic, Mushrooms, Zucchini, Spring Onion, Beans, Salsa, Spinach, etc.

Instructions:

1. Drain extra liquid off tofu.
   
2. Use your hands to break off chunks and crumble into a pan over medium heat.
3. Add the rest of the ingredients and mix to ensure everything is incorporated and heated through.
4. If you are adding in additional vegetables, cook until veggies are tender, approx. 10 minutes.