Golden Scrambled Tofu and Veggies

Name: Golden Scrambled Tofu and Veggies
Yield: Makes 2½–3 cups (625–750 ml), 2 servings
Ingredients: 2 tablespoons (30 ml) water or vegetable broth, plus more as needed; ¼ cup (60 ml) sliced green onion, or 1 teaspoon (5 ml) onion powder; ½ cup (125 ml) diced red bell pepper; 1 cup (250 ml) chopped mushrooms; 2 tablespoons (30 ml) nutritional yeast flakes; 2 cloves garlic, crushed, or 1 teaspoon (5 ml) garlic powder; 2 cups (500 ml) finely chopped dark leafy greens (see Tip), packed; 1 teaspoon (5 ml) tamari; 1 package (12–16 ounces/350–450 g) firm or medium-firm tofu, drained; ½ teaspoon (2 ml) ground turmeric

Preparation info

Makes 2½–3 cups ,
2
servings

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

Enjoy this protein-rich dish for breakfast, lunch, or dinner. If you like, serve it with salsa, diced avocado, cooked sweet potatoes, or leftover vegetables mixed in or spooned on top. Alternatively, serve a slice of dense pumpernickel bread on the side.

Ingredients

1 package (12–16 ounces/350–450 g) firm or medium-firm tofu, drained
1

Lunch
Dinner
Vegan
Breakfast

Method

Crumble the tofu into a medium bowl. For a finer texture, mash it with a fork. Add the tamari and turmeric and stir until evenly distributed. Add the onion powder and garlic powder, if using, and stir to combine.

Put the water in a large nonstick skillet. If you don’t have a nonstick skillet, mist a regular skillet with cooking spray. Add the green onion and garlic, if using, and the gr