Tofu Scramble

Original Poster: Minimalist Baker

So this has got to be one of my favorite breakfast foods. Tofu scramble! When I first went vegan, I found a frozen tofu scramble from Amy's, but they were a bit expensive (in my opinion) to get too often - and now I can't even find them in our local stores anymore. I tried this recipe oh, probably a year ago now - and was very please with how it turned out! I tweaked the original recipe a bit to my own liking. Here is what I use:

Scramble:
1 14 oz. package of extra firm tofu

1 Tbsp. olive oil
1/4 onion, diced
1/2 red pepper diced
2 cups baby spinach

Sauce:
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. chili powder
1/4 tsp. turmeric

Directions:
1. Press your tofu for approximately 15 minutes.
2. While tofu is draining, prepare the sauce. Add all the seasonings together in a small bowl. Once combined, add small amounts of water (I eyeball it, but I would suggest going teaspoon by teaspoon until you have a sauce-like consistency). Set aside.
3. Once tofu is drained, pat dry and with a fork - crumble the tofu into smaller pieces.
4. Prep the veggies. Place a medium sized skillet on low heat. Add 1 Tbsp. olive oil. Once hot, add your diced onion and peppers. Add a pinch of salt and pepper. Cook for about 5 minutes.
5. Add your spinach. Cover and simmer for 2 minutes.
6. Move your vegetables to one side of the pan and add in your tofu. Saute for 2 minutes then add your sauce. Pour it mostly over the tofu first, then mix it all together to evenly distribute. Cook for 7 minutes until tofu is slightly browned.

Sometimes I will make this with potatoes or like today - just have it with a piece of toast. You can even use two pieces of toast and turn it into a sandwich. Melt some vegan cheese on top - mm mm!