My sister-in-law came to visit us recently and offered to do some of the cooking while she was here. I admit I was a little skeptical when she said she wanted to make a recipe with tofu, but I'm trying to learn to like as many foods as possible so we gave it a shot. It was amazing! The tofu picks up the flavors of all the rest of the ingredients and the nutritional yeast gives it a scrambled egg like texture. (We found nutritional yeast on the bulk aisle at Whole Foods.) Whether you serve this for breakfast or for dinner, the simple yet delicious flavors of this dish are sure to be a hit.
- 2 tablespoons extra virgin olive oil
- 1 cup onions, diced
- 2 medium-sized carrots, sliced thinly
- 2 zucchini, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 16 ounce package of extra-firm tofu, cubed into 1/2 inch cubes
- 1 6 ounce bag baby spinach
- 2 tablespoons soy sauce
- 1/2 cup nutritional yeast
- salt and pepper
- hash browns, cooked and ready to serve
- Heat the olive oil in a large wok or deep sauté pan over medium-high heat. When the oil begins to smoke, add the onions and sauté for 2-3 minutes, or until translucent. Add a couple shakes of salt and pepper.
- Add the garlic, carrots and zucchini and sauté for another 2 minutes.
- Add in the mushrooms and cook until the mushrooms reduce in size and the vegetables begin to soften.
- Slowly fold in the tofu into the mixture along with the soy sauce and raise the heat to high. Sauté the tofu mixture for 5-10 minutes until the tofu begins to firm up or brown.
- Add the nutritional yeast and stir to combine. If mixture becomes too dry and starts to stick add in a splash or two of water.
- Stir in the spinach in two batches, allowing the first batch to wilt down before adding the rest. Check the seasoning and add more salt and/or pepper if desired.
- Serve scramble over hash browns.