Spicy Tofu Scramble recipe

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Ingredients

1 (15 ounce) container extra-firm tofu, drained
1 teaspoon olive oil
2 cloves garlic, minced
¾ cup sliced mushrooms
3 scallions, thinly sliced
1 jalapeno pepper, seeded and sliced into 1/4-inch slices
¼ teaspoon red pepper flakes
1 teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup grape tomatoes
3 ½ tablespoons chopped fresh cilantro, or to taste
1 ounce crumbled queso fresco

Nutrition Info

233.7 calories
carbohydrate: 10.9 g
cholesterol: 4.5 mg
fat: 14.1 g
fiber: 2.4 g
protein: 21.1 g
saturatedFat: 2.6 g
servingSize: -
sodium: 1005.1 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top (a container filled with water works well). Press tofu for 20 to 30 minutes, drain and discard the accumulated liquid. Crumble tofu into 1/4-inch pieces.

  2. Heat olive oil in a saucepan over medium heat. Add garlic, cook and stir until fragrant, about 2 minutes. Add mushrooms, scallions, and jalapeno, cook until softened, about 2 minutes. Stir in crumbled tofu and red pepper flakes. Cover and cook until flavors blend, about 4 minutes.

  3. Season the tofu mixture with salt and pepper. Stir in tomatoes and 3 tablespoons cilantro, cook and stir until tomatoes are just heated through, about 2 minutes. Spoon tofu scramble onto 2 plates, sprinkle queso fresco on top. Garnish with the remaining cilantro.

Recipe Yield

2 servings

Recipe Note

Packed with protein and flavor, the perfect way to start your day. Eat as is, spread over multigrain toast, or wrapped up in a multigrain tortilla.

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