This protein-rich dish may be served for breakfast or later in the day. For greens, consider bok choy, spinach, kale or collards (stem removed), or parsley. If using tender greens such as spinach, add in the last minute of cooking the vegetables. Use a non-stick pan if you have one. Nutritional yeast is added at the end of the cooking period, as it tends to stick to the pan. Serve with salsa, diced avocado, cooked sweet potatoes, leftover vegetables, or heavy pumpernickel bread, if desired. Suitable for vegan and vegetarian dishes.
- 1 package (350 to 450 g) firm or medium-firm tofu
- 1/2-1tsp (2-5 ml) turmeric
- 1tsp (5 ml) tamari or to taste
- 1/4 cup (60 ml) diced green onion
- 2 cloves garlic, chopped
- 2 to 4 tbsp (30 to 60 ml) water or vegetable broth
- 2 cups (500 ml) leafy greens, finely chopped
- 1 cup (250 ml) diced mushrooms
- 1/2 cup (125 ml) diced red bell pepper
- 2 tbsp (30 ml) nutritional yeast
- Firstly, drain tofu. Then, place it in a bowl, mash it well, and mix in turmeric and tamari, plus onion powder and garlic powder, if using.
- Place the 2 tbsps (30 ml) of the water, plus the green onions, garlic, mushrooms, greensand bell pepper in a 10 ½” skillet over medium or medium-low heat.
- Cook for 5 minutes or until vegetables is soft, adding water if needed. Add mashed tofu and cook until heated through, the water has evaporated, and the consistency resembles scrambled eggs. If tofu starts to dry out or stick, add a splash of stock or water.
- Finally, turn off the heat and mix in nutritional yeast. Serve warm.