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Summertime Tofu Scramble
[Vegan]

MV By: Melissa Bechter: Blogger, Vegenista

Author Bio

Melissa Bechter was raised vegetarian & believes that the first step to a healthful life... Read More

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Tofu

Summertime Tofu Scramble [Vegan]

Dairy Free

Vegan

Often times, the best recipes are developed out of necessity to clear out the fridge, which was how my “Summertime Scramble” came to be! I started with my favorite basic curried tofu scramble recipe and added some summer squash, shredded carrot, and onion that were in need of using, plus... Read More

Ingredients You Need for Summertime Tofu Scramble [Vegan]

2 Tbsp. grapeseed oil
1/4 yellow onion, finely diced
1 garlic clove, minced
1/2 zucchini, cut into 1/2 moons
1/2 yellow squash, cut into 1/2 moons
1/2 carrot, grated
3 whole sun-dried tomatoes, chopped
1/2 block of extra-firm tofu (about 6 oz.) pressed & drained
2 tsp. curry powder
1/4 tsp. cumin
1 1/2 tsp. freshly squeezed lemon juice
pinch of sea salt
freshly ground black pepper to taste
1 cup baby arugula

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How to Prepare Summertime Tofu Scramble [Vegan]

Preheat a large sauté pan over medium-high heat. Sauté onion in grapeseed oil for about 3 minutes, until translucent. Add the garlic & saute for about 30 seconds.
Add zucchini, squash, carrot & sun-dried tomatoes & saute until tender, about 3-4 minutes.
Crumble tofu into bite-size pieces & add to the pan. Cook for about 5 minutes, stirring often, until the tofu has lightly browned.
Add the curry powder, cumin, salt, pepper, lemon juice & a few splashes of water to moisten, if mixture becomes dry. Fold in the arugula. Cover & cook for 2-3 minutes, stirring occasionally, until the arugula begins to wilt. Serve with salsa & a side of toast, or spoon over rice!

Notes

**For this dish I used two of my new favorite things from Trader Joe’s: “Organic Extra Firm Sprouted Tofu” & “Rice Medley: Brown Rice, Red Rice & Black Barley.”

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