This recipe is a result of having soft tofu and not knowing what to do with it. I normally cook with firm, so when my mom came back from the grocery store with soft, I had to make the most of it!
Ingredients:
- 8-10 ounces soft tofu (you can use firm, but soft tends to "scramble" better
- handful spinach
- handful broccoli
- handful, yellow squash
- small tomato
- 1 tablespoon cumin
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 3 tablespoons water
- 1/4 cup nutritional yeast
- 2 pieces of bread, toasted
- half an avocado
- olive oil
Directions
- Prepare tofu by draining it of any excess water. Break into small pieces. They don't have to be even.
- Chop broccoli, squash, and tomato.
- Combine cumin, thyme, salt, and water in a small bowl. Set aside.
- Slice avocado, set aside.
- Preheat a pan over high heat. Add a little oil to the pan once heated.
- Place tofu in pan and begin "scrambling:" Stir the tofu with a wooden spoon or spatula, making sure it doesn't stick to the pan.
- Once the tofu is golden brown, add broccoli, squash and tomato.
- Stir until broccoli is bright green, but not brown.
- Add spinach and mix well. It will drastically decrease in size.
- Pour water, cumin, thyme mixture over the tofu and vegetables.
- Pour the nutritional yeast evenly over tofu and vegetables. Stir until coated.
- Toast the bread.
- Once the bread has toasted and the tofu mixture is sufficiently coated with spices and nutritional yeast, prepare your plate by putting the tofu mixture onto one slice of bread. Add sliced avocado.
- Can be eaten as a sandwich or with a fork.
- Bon appétit!
