The best part of scrambled eggs is the soft, fluffy curds. Mingled with seasonings, vegetables, and cheese – even better. This tofu scramble mimics the custardy pillows of a well-cooked scramble without the browning, overcooking, and drying out – even when reheated. Make the single batch or go bigger for leftovers to start your day off with a great breakfast (or lunch) all week long. This is one of those blank canvas dishes so try the recipe as is and start adding your own blends and vegetables as you go.
- 1 pound silken tofu
- 2 Tbsp neutral oil
- ¼ cup finely diced red onion
1 Tbsp Everyday Masala
- 2 cups fresh spinach
- 1 cup grape tomatoes
1 tsp fine sea salt
- In a wide bottom bowl, microwave the tofu for 2 minutes. This help release some moisture and improve texture without pressing or damaging the tofu. Slide the hot tofu into a fine sieve to drain while preparing the remaining ingredients.
- In a heavy bottom skillet, heat the oil and cook the red onion over medium heat for 5 minutes or until softened.
- Add the Everyday Masala and continue cooking while stirring to prevent the spices from sticking and scorching.
- Add the spinach, tomatoes, and salt and stir to combine.
- Add the block of drained tofu and fold it into the vegetables to heat through.
- Remove from heat and enjoy warm or store for later.