Somehow, all of my tofu scrambles seem to end up Mexican themed. Today, I decided to switch up my usual salsa and chili powder scramble and make a delicious Italian style scramble. This is definitely a winner.
Italian Style Tofu Scramble
- 1 14oz package of extra firm tofu, drained
- 2 medium tomatoes, chopped
- 1 medium zucchini, quartered lengthwise and thinly sliced
- 1/2 large green bell pepper, chopped
- 2 tbsp nutritional yeast
- 1/3 cup pesto
- 3/4 cup tomato sauce
- salt and pepper to taste
Place the tomatoes, zucchini, and green bell pepper in a large frying pan. Cook on medium-high for about 5 minutes. Crumble the tofu into the pan, and mix in the pesto and nutritional yeast. If you prefer large chunks of tofu in your scramble, you may want to cut the tofu into small cubes rather than crumbling it. Cook the tofu and vegetables with the nutritional yeast and pesto until most of the water cooks off and the tofu begins to stick to the pan a little. Stir in the tomato sauce, increase the heat, and cook (stirring very frequently) until the desired consistency is reached. Serve with whole grain toast, in a tortilla, as part of a salad, or just eat it on its own.
This recipe would probably make 3-4 normal servings, but Greg and I are pigs, so it was only two servings for us.
Other recent meals:
King of all breakfast salads.
Romaine, kale, cashews, apple, blueberries, applesauce (as dressing), and lots of cinnamon.
Yesterday, I really got myself worked up about our move and other things that I’m generally freaked out about. All I wanted was a pint (or a quart) of ice cream. Instead, I made two big bowls of super thick smoothie (banana, frozen strawberries, a little almond milk). It really hit the spot.
Have a good Friday!