Tasty Tofu Scramble

I know I’m not the only one that’s been put off by tofu. And I know many of us have steered clear of tofu for the sake of gmo soy.

Here are a couple things that might change your mind – as they did mine!

We now have companies with organic non-gmo soy! Tofu is also great for bone health, fighting cancer, muscle recovery, and its packed with protein when you need a protein boost.

If you still want to stay away from soy, we can make tofu from other types of beans as well! I was pleasantly surprised when I learned this.

Todays recipe is using soy tofu however, as I still need to experiment with the other been varieties. Stay tuned for those!

Tasty Tofu Scramble

Prep Time: 10 min. Total Time 25 min. Makes: 2-3 servings

Ingredients

1 tbsp coconut oil

1/2 block Firm Tofu ( 8 oz ) crumbled

1 large Yukon potato, diced

1/4 cup zucchini, diced

1 orange bell pepper, diced

1 tomato, diced

2 cloves garlic, minced ( optional )

1 tbsp nutritional yeast ( no additives )

2 tbsp tahini

1/2 lime, juiced

1/2 tsp paprika

1/2 tsp oregano

1/2 tsp turmeric

salt & pepper

top with avocado

Directions:

1. Melt the coconut oil in a large skillet or cast iron pan.
2. Dice, mince, crumble, and measure out all your ingredients as listed above, set aside.
3. Add the tofu and potato to your skillet. Cook for 2-3 minutes.
4. Add the remaining ingredients. Cook until potatoes are soft, another 5-10 minutes.
5. Serve your scramble as is, topped with avocado, on top of a piece of toast or bagel!
6. Enjoy!