Tofu Scramble & Toast w/ Avocado Butter

I was always skeptical of the tofu scramble and have now surpassed that skepticism with flying colors. I don't miss a thing from my old scramble ways. Tofu has no flavor and will take on anything you add to it. It's a very versatile ingredient and good for protein intake, has appx 9 grams per serving. You can do the tofu scramble any way you want, any time of day. I love this kind of cooking because there are not rules, you can add/subtract just about anything you like. Some variations are seasoning with nutritional yeast for a cheesy flavor or you add cumin, turmeric, garlic, onion, or curry powder, etc...have fun experimenting with all the herbs and spices!

In this version I decided to use some mustard & garlic powder, cayenne pepper and basil which I had on hand. You can adjust all measurements to your taste. I used 1/2 block for myself, so adjust accordingly to your needs. The standard tofu package has 5 servings.

Tofu Scramble

Ingredients

• 1/2 block tofu, firm or extra firm
• mushrooms, broccoli, spinach, scallions, fresh basil...as much as you like
• 1 tablespoon sesame oil or olive oil
• 1 teaspoon mustard powder   
• 1/4 teaspoon cayenne
• 1 teaspoon garlic powder
• himalayan salt & pepper, to taste
• paper towels or clean cloth to press tofu 

Directions

1. Drain and slice your tofu, I like to cut mine into thirds. Place the slices between a few paper towels or clean cloth. Press it between your hands or press tofu while laying on a hard surface, using the paper towels/clean cloth to absorb excess moisture. Set tofu aside. Alternately, you can skip this step. If using extra firm tofu, the little bit of moisture in the tofu is ok. 
2. On medium-high heat begin warming your sesame oil. Saute the mushrooms, broccoli, scallions in the sesame oil until lightly softened. 
3. Add the tofu to the pan while crumbling the slices between your fingers. Add the spices, basil and spinach as well. Continue to cook over medium-high heat, stirring occasionally to prevent burning. Cook until spinach starts to wilt.
4. Remove pan from heat. Serve and season with more seasoning as desired. Add whatever condiments you like. I like mine with a little sriracha...mmm, good stuff!

♥ Avocado Butter ♥

I started with plain toast and as an after thought decided to add some avocado butter. Who needs butter, right! 

Avocado is much better...and if you love avocado this will work great for you.

I mashed it up in the skin and serve right onto the bread. Simple and wonderful! You could add salt & pepper if you like as well.

Enjoy !

I was always skeptical of the tofu scramble and have now surpassed that skepticism with flying colors. I don't miss a thing from my old scramble ways. Tofu has no flavor and will take on anything you add to it. It's a very versatile ingredient and good for protein intake, has appx 9 grams per serving. You can do the tofu scramble any way you want, any time of day. I love this kind of cooking because there are not rules, you can add/subtract just about anything you like. Some variations are seasoning with nutritional yeast for a cheesy flavor or you add cumin, turmeric, garlic, onion, or curry powder, etc...have fun experimenting with all the herbs and spices!

In this version I decided to use some mustard & garlic powder, cayenne pepper and basil which I had on hand. You can adjust all measurements to your taste. I used 1/2 block for myself, so adjust accordingly to your needs. The standard tofu package has 5 servings.

Tofu Scramble

Ingredients

• 1/2 block tofu, firm or extra firm
• mushrooms, broccoli, spinach, scallions, fresh basil...as much as you like
• 1 tablespoon sesame oil or olive oil
• 1 teaspoon mustard powder   
• 1/4 teaspoon cayenne
• 1 teaspoon garlic powder
• himalayan salt & pepper, to taste
• paper towels or clean cloth to press tofu 

Directions

1. Drain and slice your tofu, I like to cut mine into thirds. Place the slices between a few paper towels or clean cloth. Press it between your hands or press tofu while laying on a hard surface, using the paper towels/clean cloth to absorb excess moisture. Set tofu aside. Alternately, you can skip this step. If using extra firm tofu, the little bit of moisture in the tofu is ok. 
2. On medium-high heat begin warming your sesame oil. Saute the mushrooms, broccoli, scallions in the sesame oil until lightly softened. 
3. Add the tofu to the pan while crumbling the slices between your fingers. Add the spices, basil and spinach as well. Continue to cook over medium-high heat, stirring occasionally to prevent burning. Cook until spinach starts to wilt.
4. Remove pan from heat. Serve and season with more seasoning as desired. Add whatever condiments you like. I like mine with a little sriracha...mmm, good stuff!

♥ Avocado Butter ♥

I started with plain toast and as an after thought decided to add some avocado butter. Who needs butter, right! 

Avocado is much better...and if you love avocado this will work great for you.

I mashed it up in the skin and serve right onto the bread. Simple and wonderful! You could add salt & pepper if you like as well.

Enjoy !