Spinach, Tomato and Tofu Scramble

Spinach, Tomato and Tofu Scramble
Recipe submitted by Wendi Staib

I love tofu scramble and you can make it so many ways.  Here’s one to get your started. Just a note.  The Braggs can be substituted with Tamari Soy Sauce.  I have always done that and it works great.  As for the Tofu, I would press this and then tear the tofu in to pieces.  Not tiny pieces.  Hand shredded works the best.  Here’s a picture from Veg For Life to give you an idea of what kind of look you’re going for.

Once you get comfortable with cooking this way you can let your imagination soar.  This is great and another thing you can do is make a breakfast burrito.  Wrap it up in an Low Carb tortilla.

 

Ingredients :

    1 lb firm tofu (drained and pressed)
    spinach (lots or a little, depends on taste)
    2 large ripe tomatoes (chopped –make chunky pieces)
    fresh garlic to taste (diced)
    splash of Braggs Liquid Aminos
    juice of one fresh lemon
    vegetable oil
    salt and pepper to taste

Directions:

Heat oil in a large skillet. 

When hot, add tomatoes and garlic, tossing frequently to avoid scorching. 

Add spinach and Braggs. 

Reduce heat and add tofu (cut into pieces).  Cover. 

Allow to simmer for approximately ten minutes.  Stir regularly. 

When ingredients are cooked to your liking, add salt, pepper, and lemon juice. 

Serve.

VARIATION:  You can marinate the tofu in a mixture of liquid aminos (or tamari), garlic juice and a splash of sesame oil for an hour before using.  Dish should have a distinct oriental flair; include any of your favorite asian spices.

Preparation time: 15-20 min