- 14 oz extra firm tofu
- 2 cups sweet yellow onion, chopped
- 2 cups red bell pepper, chopped
- 2 tbsp olive oil
- 1 tbsp tamari (or soy sauce)
- 1 tsp turmeric powder
- 1 tsp garlic, minced
- 2 tbsp lemon juice (or apple cider vinegar)
- 3 tbsp fresh oregano, chopped
- 1 tsp salt, or more to taste
- 1/2 tsp freshly ground black pepper or more to taste
- 8 oz vegan mozzarella (or vegan parmesan), shredded
This is an incredibly flexible recipe that you can adapt for the seasonal veggies you love and how you like your scramble – let your creativity fly. Tofu will absorb all the flavors you put in it, so the trick here is to use the tamari, turmeric, garlic, and lemon juice as the base to season it. Broccoli, zucchini, mushrooms, spinach, kale are great options. Instead of oregano, you can use parsley, dill, green onions, chives, or any other herb of your preference. Serve it with your favorite bread slices, toast, or a beautiful luscious green salad. This is such a flavorful scramble that it can quickly be served for a quick weekday dinner.
- Drain the tofu block and blot it between paper towels, gently squeezing it to release as much water as possible.
- To prepare the basic seasoning, combine tamari, turmeric, garlic, lemon juice, oregano, salt, pepper in a small bowl and whisk well.
- In a large skillet over medium heat, sauté onions in olive oil until golden brown, approximately 8 minutes. Browning the onions adds time to prep this recipe, but I promise you it is totally worth it. Add red bell pepper and sauté for 2 minutes. Using a wooden spoon or a spatula, push the onions and bell peppers to the sides to create a cavity right in the center of the skillet. Break the tofu with your hands and add to the center of the skillet. Pour the seasoning mix over the tofu and stir to combine. Stir to combine it with all the other ingredients in the skillet and let it cook for 2 minutes. Remove from stove, add vegan mozzarella and stir to combine.