This morning, I wanted to make a lovely breakfast tofu scramble! I had to use up a few veggies from my fridge! That’s why I call this a Fridge tofu scramble! I added a few spices from my pantry & to keep it vegan & gluten-free, I added a bit of nutritional yeast for a cheesy flavor! 😉
Don’t you want a full plate & join me?
So, I made it like this but you can add whatever you prefer or change veggies & make it your own, right?
Recipe: For 1 full plate & a bit of seconds!
125 gr (1 cup + 1 tablespoon) drained, pressed firm tofu
38 gr (1/3 heaped cup) red bell pepper strips, cleaned, seeds & white bits removed
75 gr (1 heaped cup) white witloof (chicory ), cleaned, bitter part cut out, cut up finely lengthways
45 gr (1/2 cup) red witloof ( chicory ), cleaned, bitter part cut out, cut up finely lengthways
1 fat clove of garlic, peeled & finely chopped
1 medium shalot, peeled & finely chopped
66 gr (1 cup, pushed well into the cup) cleaned, cut up orange chard (stems + leaves )
Himalayan pink salt in a grinder
nooch = nutritional yeast: 1 tablespoon
ground turmeric (Curcuma): 3/4 teaspoon
1 teaspoon dried Provençal herbs
a fruity extra virgin olive oil to fry
1. Take a larger non-stick pan & heat up on higher heat. When hot, add a few drizzles of that fruity olive oil. Add chopped garlic, shallot & red pepper strips. Fry for a few minutes. Now, add 5 grins of black pepper & 3 grins of pink salt. Stir often. Add strips of red & white witloof, orange cut up chard & 3/4 teaspoon ground turmeric. Add 1 teaspoon of dried Provencal herbs. Stir often. After a few minutes, add tofu & crumble it with your hands. Stir often & heat through. When all of your veggies are nearly cooked though & tender, add your nooch!. Stir everything through & check your last seasoning. I added 8 grins of black pepper & 5 grins of salt. Now, plate up & devour & for a second time too! 🙂 MMM!
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You also can find this tasty recipe here on instructables : http://www.instructables.com/id/Vegan-Gluten-Free-Fridge-Tofu-scramble/
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