Name: Mediterranean Tofu Scramble
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Ingredients: 1 teaspoon cumin; 1½ teaspoons dried oregano; 2 teaspoons dried basil; 4 shallots, sliced; One 14-ounce (395 g) block extra-firm tofu; 2 tablespoons vegetable broth, or more as needed; 1 teaspoon extra virgin olive oil; ¼ cup (20 g) nutritional yeast, optional; 2 tablespoons capers; ⅓ cup (60 g) assorted sliced olives; 2 tablespoons lemon juice; 6 canned artichoke hearts (about one 14-ounce/395 g can), rinsed, drained, and quartered; 2 cups (60 g) roughly chopped fresh spinach; ⅓ cup (35 g) sliced sun-dried tomatoes (if hard, rehydrated in water until softened); 1 teaspoon black salt (kala namak) or regular salt; ¼ teaspoon turmeric, optional; ½ teaspoon smoked paprika

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

The tofu scramble not only changed my view of tofu forever but also became both a breakfast and dinner staple for months after I went vegan. Its simplicity, its versatility, and the fact that it’s almost foolproof make it a great recipe for new vegans and a tried-and-true favorite for longtime vegans. Black salt is great for giving your scramble a sulfuric, eggy taste; nutritional yeast adds just the right amount of nutty cheesiness. This recipe is my favorite scramble with a Mediterranean