My mother is a pretty tough critic when it comes to food, and she is not usually a fan of tofu.
My father and I, being the tofu lovers that we are, have been experimenting with tofu for years in hopes that we could come up with something that my mom would actually like.
We were never successful until I made this tofu scramble!
She LOVED it!!
The consistency is exactly like scrambled eggs, and it is completely delicious.
Not only is this dish super tasty, it’s also packed with protein (28 grams per serving) and fiber.
Make the easy switch from scrambled eggs to scrambled tofu and you won’t even know the difference! (Except when your cholesterol goes down!) Enjoy!
Cost per serving: $1.25
Calories per serving: 286
Equipment you’ll need: large skillet
1 block extra firm tofu
1 cup kale, chopped
6 grape tomatoes, halved (optional)
3 Tbsp nutritional yeast
1 Tbsp dijon mustard
1 tsp garlic powder
1 tsp onion powder
salt and pepper, to taste
1. Drain tofu: wrap block of tofu in paper towel. Place cutting board on top of the block of tofu. Apply even pressure to the top of the block by placing a cookbook (or something of equal weight) on top of the cutting board. Let tofu drain for about 10-15 minutes.
2. Crumble tofu with your hands until it resembles scrambled eggs and place in large skillet. Cook over medium-high heat for 2 minutes (to get rid of any extra water).
3. Add in kale and cook for 1 more minute.
4. Add in the rest of the ingredients, and stir to combine thoroughly.
5. Cook for 5-10 minutes. If the tofu sticks to the pan, add a splash of almond milk.