Tofu Scramble
Pair this tofu scramble with sweet potatoes, breakfast potatoes, kale, avocado toast, breakfast tacos, or any other savory breakfast items!
Ingredients
- 14 ounces tofu
- 2 Tablespoons olive oil
- 1 jalapeno* chopped
- 1 1/2 teaspoons chili powder
- 3/4 teaspoons sea salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
Instructions
- Press tofu (see above for more details).
- Once tofu is pressed, place in a medium-sized bowl and mash with a fork into small pieces.
- Add all spices and jalapeno and mix until thoroughly combined.
- Warm medium-sized cast iron skillet over medium heat.
- Once warm, add olive oil (2 Tablespoons) and tofu with spices.
- Cook over medium heat stirring occasionally for 10-15 minutes, until tofu scramble is browned and warmed through.
- Serve immediately with other vegetables, in breakfast tacos, or on avocado toast.
- Best when fresh, but will keep in sealed container in refrigerator for 2-3 days.