I’ve been working on trying to get processed oils out of my diet where I really don’t need them, and using lower-fat alternatives (like water!) or whole fats. Today I want to share my new improved tofu scramble! It has always been a pretty healthy recipe, but here I got the oil completely out, and halved the tofu, adding cauliflower to take up the slack. It still tasted absolutely great (in fact you wouldn’t know the oil is out, and my husband liked it even better with the tofu-cauli mix). Hope you enjoy it too!
- 1 med onion, minced
- 1-2 cloves garlic, minced
- 3 mushrooms, sliced
- 1/2 block extra firm tofu, crumbled
- 1 tbsp nutritional yeast
- 1 tsp cumin
- 1 tsp tumeric
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup cauliflower, chopped into bite-sized people
- 1/4 cup chopped kalamata olives
- juice of 1/2 lemon
- 4 stalks lacinato kale, chopped
- 1/2 cup cherry tomatoes, halved
1) stir “fry” onion and garlic in 1-2 tbsp of water (start with 1, and if you need to add a second one; you don’t want them onions to dry out, but you don’t want them to be soggy either). Once onions are translucent and most of water is gone, add mushrooms and cook until they start to brown.
2) add crumbled tofu and cauliflower, and stir everything together well.
3) mix nutritional yeast and spices together and then add them to the dish. If things are getting dry, add the lemon juice and/or a little more water. Cook until the cauliflower has softened (a few minutes should do it).
4) add kalamata olives, and lemon juice (if you haven’t already added it). Add kale and steam for a couple more minutes, until softened.
5) serve it up and top generously with tomatoes!