Tofu & Veggie Scramble Recipe

Name: Tofu & Veggie Scramble
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
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

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