Tofu Scramble
"Perfect for breakfast, lunch or dinner."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 16 ounces extra firm tofu, cubed
- 1 tablespoon oil
- 6 ounces marinated artichoke hearts, chopped
- 4 garlic cloves, minced
- 14 ounces stewed tomatoes, drained
- 1 1⁄2 teaspoons fresh basil, chopped (or 1/2 tsp dried)
- 1⁄4 teaspoon red pepper flakes
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 6 ounces fresh Baby Spinach
directions
- Squeeze all the water out of the tofu before cubing.
- Warm oil in a large skillet and add tofu. Flip only as often as needed to brown it on all sides.
- Add artichoke hearts, garlic, tomatoes, basil, red pepper flakes, salt, and pepper. Cook for 2 minutes.
- Add spinach and cook just until it wilts.
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RECIPE SUBMITTED BY
Thank you to everyone who reviews my recipes! I love hearing feedback and new ideas. I only post things I have made and DH and I both like.
Some of my favorite things are creating new meals, trying new foods, and this wonderful site. DH and I usually cook together. Cooking is even more fun with company and conversation.
We have been mostly vegetarian but occasionally pescetarian for several years, and I collect all the vegetarian cookbooks I can get my hands on, especially vintage. I try to think about the sources and processes my food goes through before arriving at the store.
For fun I take pictures, make digital mandalas, play with my cats and dogs, make websites for animal rescues, and I am learning to grow vegetables and herbs.
