Name: Zucchini Tofu Scramble
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 tbsp. oil or butter (use non-dairy butter for vegan version); 1/2 cup finely diced onion; 1 clove garlic, minced; 2 zucchini, chopped; 1 package firm tofu, drained, rinsed and pressed; 1/2 tsp. turmeric; salt/pepper to taste (use a smidge [url:1]black salt[/url] for more of an eggy taste); 1/4 cup finely shredded basil

Description

Zucchini and Basil Scramble! A healthy, cholesterol free breakfast option. If you haven’t tried tofu scramble before, you’re in for a treat! High protein and taste just a lot like eggs!

Scale

Ingredients

1 tbsp. oil or butter (use non-dairy butter for vegan version)
1/2 cup finely diced onion
1 clove garlic, minced
2 zucchini, chopped
1 package firm tofu, drained, rinsed and pressed
1/2 tsp. turmeric
salt/pepper to taste (use a smidge [url:1]black salt[/url] for more of an eggy taste)
1/4 cup finely shredded basil

Instructions

Heat a large skillet over medium heat.
Add the butter, onion, garlic and zucchini and cook until onion is translucent and zucchini is slightly crispy.
Crumble the tofu into the pan and season with turmeric, salt and pepper. Cook for 5 more minutes until tofu is heated through.
Stir in basil.