Zucchini Tofu Scramble
Zucchini tofu scramble is a quick and easy recipe you can make time and time again. It has a few simple ingredients and is easily adaptable based on your preferences.
Ingredients
- 2 small zucchini sliced in half moons
- 1 block firm tofu drained and crumbled
- ¼ cup sun-dried tomatoes packed in oil sliced
- 2 tablespoon nutritional yeast
- 1 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon turmeric
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- ¼ teaspoon Freshly ground black pepper
Instructions
- Drain the tofu from the package (no need to press it) and put it in a large bowl. Use a fork to break apart the tofu into crumbles. Set aside.
- Heat 1 tablespoon of oil (from the sun-dried tomatoes) in a large pan over medium-high heat.
- Add the sliced zucchini, sun-dried tomatoes and a pinch of salt. Sauté for 8-10 minutes then remove zucchini and tomatoes from the pan.
- Add the tofu crumbles to the pan, along with the nutritional yeast, dijon mustard, garlic powder, turmeric and red pepper flakes. Stir well. Sauté for 5 minutes or until tofu is heated through.
- Add the cooked zucchini and sun-dried tomatoes back to the pan. Mix until combined with the tofu scramble. Serve over toast and top with freshly ground black pepper. Enjoy!
Notes
- You do not have to press the tofu. Just drain it from the package and crumble.
- You can substitute cherry tomatoes in for the sun-dried tomatoes. Add them in with the zucchini and sauté until they slightly burst.
- Use the oil from the jar of sun-dried tomatoes. This will add so much flavor to the dish!
- Serve with fresh greens for a nice pop of color. I like adding arugula or sliced basil!
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