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Tofu & Veggie Scramble Recipe

Tofu & Veggie Scramble
Source: safeway

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Ingredients

  • 1 pkg (350 g) extra firm tofu
  • 2 tbsp (30 mL) vegetable oil
  • 6 white or cremini mushrooms, quartered
  • 1/2 onion, finely diced
  • 1/2 red pepper, seeded and finely diced
  • Cajun spice to taste
  • 1 tomato, seeded and finely diced
  • 1 1/2 cups (375 mL) baby spinach or arugula, coarsely chopped
  • 1 cup (250 mL) grated Cheddar-flavoured soy loaf (see Tip)
  • salt to taste
PREP TIME
10m
COOK TIME
15m
TOTAL TIME
25m
YIELD
4 servings

Instructions

  • Set a sieve over a bowl. Drain liquid from tofu package. Coarsely crumble tofu into the sieve creating scrambled egg-like curds. Let tofu drain.
  • Meanwhile, heat oil in large skillet set over medium to medium-high heat. Add mushrooms, onion, pepper and Cajun spice; sauté until vegetables are tender, about 5 min. Stir in the tomato and tofu; cook another 2 min. Stir in the spinach or arugula and cook until just wilted, about 1 min.
  • Serve family-style from a bowl or divide onto serving plates. Sprinkle scramble with grated soy loaf before serving.

Dinner

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A recipe from safeway

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