I must make this tofu scramble at least once a week. This recipe is aptly named as it is the perfect recipe for the 6 pm scramble to get dinner on the table. Just a few minutes of chopping and stirring and you’ve got dinner! I like a little kick to this meal so I add in a good amount of jalapenos, if you don’t like it spicy just cut the amount in half but it adds a nice flavor so I wouldn’t omit them entirely.
2-16 oz. firm tofu, pressed between two plates for 15 minutes, then drained
1 Tbsp ground cumin
1 Tbsp ground chili powder
1 Tbsp of nutritional yeast
1 tsp. salt
1/4 cup fresh cilantro, chopped
2 Tbsp. olive oil
1 cup chopped green onions
3 garlic cloves, minced, (I use a microplane shredder for this)
1-1/2 cup chopped red bell peppers
1-1/2 cup chopped orange peppers
1/4 cup of chopped jalapenos, roughly chopped
1. Set tofu on a plate and put another plate on top for about 30 minutes to get some of the liquid out.
2. Cut tofu in cubes and place in a big bowl. Add cumin, chili powder nutritional yeast and cilantro, mix together (I just use my hands and get it real crumbly) and set aside for at least 30 minutes.
3. Heat oil in a deep pan, saute onions for five minutes. Add garlic and saute for another 2 minutes, then add peppers and jalapenos and saute for about five more minutes or until the peppers have softened.
4. Add in the tofu and mix with the garlic, peppers and onions, once it’s combined let it cook for about 5 minutes stirring only once to mix everything together. Then, stir and cook for about 3 minutes more. Serves 4.