This rich, savory scrambled turmeric dish will satisfy every palate. With a hint of earthy greens and sun-dried tomatoes, this hearty scramble can go from breakfast to dinner easily.
Yields 6 servings (2/3 cup each)
- 1 package (abut 15 ounces) firm tofu, pressed (see notes)
- 2 tablespoons nutritional yeast
- 2 teaspoons turmeric
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- Pinch sea salt (optional)
- 2 tablespoons plain, unsweetened soymilk
- 1 tablespoon extra virgin olive oil
- 1 scallion, finely diced
- 2 cloves garlic, minced
- 6 ounces (about 2-1/4 cups) sliced brown mushrooms
- 2 cups loosely packed chopped greens (i.e., mustard, collard, spinach, kale)
- ¼ cup sun-dried tomatoes, chopped
- Press tofu and drain off extra liquid.
- Place tofu in a bowl and crumble with a fork to achieve a crumbly texture. Mix in nutritional yeast, turmeric, smoked paprika, black pepper, salt (optional), and soymilk.
- Heat olive oil in a skillet and sauté scallion, garlic, and mushrooms for about 5 minutes.
- Add tofu, chopped greens, and sun-dried tomatoes and sauté just until greens start to wilt. Serve immediately. May serve with sliced avocados, if desired
Learn how to press tofu here: https://sharonpalmer.com/2014-05-20-how-to-use-a-tofu-press/
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