Tofu gets a bad wrap as a hippie-dippie tasteless food. Yes, it can be bland but only if you don’t know how to use it. The soy product is a canvas and takes on the flavor of whatever you cook it with. It’s a wonderful substitution for meat, cheese, occasionally milk, and even eggs. Case in point, the above photo.
Scrambled tofu is a great alternative to eggs and just as quick and versatile. We love this recipe for its color and zesty spice. It’s perfect for a protein packed breakfast or dinner. And since the price of eggs are rising, consider this a cheaper option with longer staying power.
1 package of extra firm tofu + ½ cup of diced onions + 1 large diced tomato + 1 cup of drained black beans + ¼ cup of nutritional yeast + 2 Tbsp of olive oil + 1 Tsp of cayenne pepper + 3 Tsp of turmeric + sea salt + black pepper + optional: Avocado slices
1. Coat large skillet with olive oil and place on medium to high heat. Add onions and allow them to sautee (aprox. 10 minutes).
2. Thoroughly drain tofu and add to skillet, breaking it apart with utensil. Add all seasonings and taste test. Add salt and pepper to taste.
3. Add beans and tomatoes. Allow to cook for an additional 5 minutes.
4. Serve with avocado and condiments of choice.