A nostalgic vegan tofu scramble recipe, reminiscent of plant-based content shared since 2016. It's an "egg-free" alternative featuring crumbled tofu, bell pepper, onion, greens, and spices, seasoned with tahini for a rich flavor.
First, prep your veggies and tofu. Take half of a block of tofu and squeeze out the excess liquid using a clean towel. Next, finely dice some bell pepper and onion (about 2 tbsp of each). Heat a pan to medium-high heat with 1 tbsp of oil (e.g., coconut oil). Once the pan is hot, add the veggies and crumble the tofu in using your hands. Stir and flatten evenly across the pan. Let cook like this for about 2-3 minutes before sautéing to get a crisp. Add in a handful of greens (e.g., spinach or arugula). Stir. Add a pinch of salt, pepper, 1/4 tsp of turmeric, 1/4 tsp of paprika, and 1 tbsp of tahini. Stir well and continue to sauté for another minute or so. Serve and enjoy!
