Tuesday, January 24, 2012

Tofu Scramble

I am on a roll this week.... no time to breath but apparently lots of time to cook. Here is what tonight's venture in the kitchen brought to my dinner table

I am trying to ease myself into my bi-yearly detox so I have been making a lot of vegetarian meals for dinner. This turned out super yummy... so much so that Brian went back for seconds... he probably would have had thirds if I didn't pack up the leftovers for lunch.

Here is what you need
1 14oz block extra firm tofu, pressed and crumbled
1 large sweat potato, peeled and cut into 1/2 inch pieces
1Tbsp EVOO
1/3cup thinly chopped onions
11/2 cup mixed sweet peppers chopped
1 cup grape tomatoes quartered
3 cloves garlic minced
3/4 cup shredded skim mozzarella
2 tsp chilli poweder
Kosher Salt
Plain chobani 0%
4 whole wheat tortillas (8in)
*adapted from a food network recipe*

1. Put potato pieces into a large pan and cover with water. Bring to a boil, reduce heat and simmer on med. heat for 3-5 min. Drain potatoes but reserve 1tbsp water. (keep this in the pan with the potatoes)
2. Add oil, onions, garlic and chilli powder into pan and stir for 2 min. Add the peppers and 1/2tsp salt. Stir occasionally until potatoes are tender (5-10 min). Add Tofu and 2tbsp water, cook until the tofu is heated all the way through (3-5min) Season with salt if needed
3. warm tortillas and spread with a thin layer of Chobani. Top with tofu scramble, cheese, tomatoes and spinach.

I am pretty sure I met my veggie quota for the day with my dinner alone :o)
I hope you try it out and enjoy it.

What is your favorite way to use tofu?

Ciao and veggie love



  1. Looks good! Wonder if Jake would believe the Tofu was meat :-).

  2. HAHA! Hey Brian went back for seconds... and he loves him some steak