Italian Inspired Tofu Scramble with Pan

Italian Inspired Tofu Scramble with Pan

There are so many ways to use Pure Abundance cheese. Sure, Pan and Luna are both great on a cracker, which really lets you appreciate their yumminess, but that’s really just the beginning. One of our favorite ways to enjoy Pan is in a tofu scramble. I usually go for an Italian flavor profile, and load it up with veggies. The veggies listed below are suggestions, based on what is usually on hand around here, but other things like asparagus are also really yummy here. Customize this recipe with your favorite veggies, serve alongside some tempeh bacon and oven-roasted potatoes, and enjoy a special weekend brunch.

 

1 package extra firm tofu

1/3 – ½ block of Pan Pure Abundance Cheese, cut into ½-inch cubes

1 ½ cups broccoli florets

½ bell pepper (red, yellow, or orange), chopped

½ large red onion, chopped

2-3 BIG cloves of garlic, minced (more if you’re a garlic lover like I am, less if you’re a freak who doesn’t like garlic)

2 cups of spinach, big stems removed

10-12 grape tomatoes, halved

¼ cup chopped kalamata olives, optional but delicious (or a mix of kalamata and green olives)

1 tsp dried oregano, divided

1 tsp dried basil, divided

1 tsp dried marjoram, divided

Salt, to taste

Freshly ground black pepper, to taste

Pinch of turmeric

2 teaspoons Tamari (or soy sauce)

1-2 tablespoons nutritional yeast

2 TBL refined coconut oil, divided (be sure to use refined)

  1. Heat a large skillet over medium heat
  2. Add the broccoli, along with a splash of water, cover and steam for a few minutes, until the broccoli is bright green
  3. Add 1 tablespoon of the oil and let it warm up for a minute
  4. Add the onion and bell pepper
  5. Add the garlic, ½ teaspoon each of the oregano, basil, marjoram, and a pinch of salt
  6. Sauté the veggies in the spices until they are slightly softened, but not cooked all the way
  7. Remove the veggies from the skillet and set aside
  8. Add the remaining oil to the skillet and let it get hot
  9. Crumble the tofu into the skillet
  10. Add the remaining ½ teaspoon of the oregano, marjoram, and basil
  11. Add the pinch of turmeric, the splash of tamari, another pinch of salt and a few twists of freshly ground black pepper
  12. Cook the tofu, stirring almost constantly to prevent sticking
  13. When the tofu has released all of the moisture and is heated through, add the nutritional yeast and stir to combine
  14. Add the cooked veggies back to the skillet, along with the spinach, tomatoes, and olives
  15. Stir to combine and heat the vegetables through, at this point, they will finish cooking to desired doneness (I like them fairly crisp) – also be sure that the spinach wilts, and the tomatoes break down a little
  16. Taste for seasonings and adjust if needed
  17. Turn off the heat and add the cheese, stir gently to combine
  18. Serve immediately to the great delight of your family, friends, and neighbors

Enjoy!

Guest Post

Elena of VeganESP

 

 

 

 

February 9th, 2017|Recipes|