RCI-EG.002.0077.001
Sunday Morning Tofu Scramble
I actually usually double this recipe, the leftovers reheat nicely. Of course, you can change the seasonings as you like. How about using peas instead of zucchini and season with curry sometimes I add veggie sausage or seasoned seitan.
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- 8 to 12 ounces
- cold baked potato1 mediumcubed not peeled
- onion or several scallions chopped1 small
- several mushrooms1 unitsliced
- 1 small
- ½ cup
Method
1
Press the firm tofu between clean kitchen towels or paper towels for 2–3 minutes to remove excess moisture, then crumble it with your hands into bite-sized pieces.
2
Cube the cold baked potato (leaving the skin on) and slice the mushrooms into thin pieces.
3
Dice the zucchini into small cubes and chop the onion or scallions into small pieces.
4
Heat a large skillet over medium-high heat and add the crumbled tofu, stirring occasionally for 2–3 minutes to begin warming it through.
3 minutes
5
Add the cubed potato and sliced mushrooms to the skillet, stirring frequently until the mushrooms begin to soften and release their moisture, about 3–4 minutes.
4 minutes
6
Stir in the diced zucchini and chopped onion or scallions, cooking for another 2–3 minutes until the zucchini is just beginning to soften.
3 minutes
7
Pour the salsa over the mixture and stir gently to combine, cooking for 1–2 minutes until heated through.
2 minutes
8
Taste and adjust seasonings as desired, then transfer to a serving plate and serve warm.