Tofu Scrambles are easy to make, and they're super delicious. Taking the place of scrambled eggs, they do not disappoint! So, toast your toast, snag a piece of fruit, and scramble that tofu! We'll be here every step of the way!
1 tablespoon of canola or vegetable oil
1 14-ounce block of extra-firm tofu
1 Roma tomato, diced, seeds removed
1 cup of fresh spinach leaves, roughly chopped
1/2 teaspoon black salt
freshly ground black pepper
Heat a non-stick skillet over medium-high heat, then add the oil.
After draining the water from the tofu, use your fingers to break the tofu into bite-sized pieces adding it directly to the skillet. Cook the tofu for 3 to 5 minutes, turning it often until most of the moisture has been cooked off.
Add the tomato and the spinach and cook for another 3 to 5 minutes until thoroughly heated. The excess moisture has evaporated — season the tofu with black salt and pepper to taste, then give it another quick toss.
Serve with buttered toast and fresh fruit for a delicious and complete breakfast (or lunch or dinner).
