I’ve declared my love for a good tofu scramble good number of times on the blog before. They’re so satisfying with all the protein from the tofu, and they’re a great way to toss in any random mix of fresh or leftover ingredients. I had about a cup of grilled summer squash leftover from our wedding caterer’s food tasting that I needed to use up, along with two Roma tomatoes that were almost past-ripe. I knew these ingredients would fit perfectly in this recipe for Southwestern Tofu Scramble from Eating Well.
I followed the Eating Well recipe to a T but instead of the scallions, I sliced two Roma tomatoes, and omitted the cilantro. I also made sure to squeeze out as much moisture as possible from the tofu earlier on in the day using my tofu press. I sprinkled on about a tablespoon of nutritional yeast in the mix for a vitamin B12 boost. And for cheese, I shredded half of a package of almond cheese. I think this was my first time trying almond cheese. It melts really well and I loved the taste – I had a garlic herb variety. I don’t mind the taste of most fake cheese but if you’re a cheese head, you may feel differently.
In the spirit of sticking with super simple meals this week, I think I’ll roll up the leftover scramble into some whole wheat tortillas for dinner tonight, kind of like a breakfast burrito. Breakfast for dinner = brinner!
Tofu scramble isn’t pretty but man, is it tasty!
