Puttanesca-Inspired Tofu Scramble

Name: Puttanesca-Inspired Tofu Scramble
Total time: 10 min
Ingredients: 1 Tbsp olive oil; 1 garlic clove, (minced); 4 oz of firm tofu - (125 grams); ¼ tsp dried oregano; ¼ tsp dried thyme; ¼ tsp chili flakes; Big pinch of turmeric – ( for color); 2 tsp nutritional yeast; ¼ tsp Kala namak – (aka black salt, for eggy taste); 1 - 2 Tbsp unsweetened almond milk, (optional); ⅓ cup cherry tomatoes, (halved); 6 small black olives or 3 big ones, (finely chopped); ½ Tbsp capers, (finely chopped); 1 tsp balsamic vinegar; 2 Tbsp parsley, (finely chopped); Sea salt and pepper to taste; 1 big slice of sourdough or GF bread; Fresh basil

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If you love simple, fresh and oh-so-delicious Italian food, you are going to love this Puttanesca-Inspired Tofu Scramble.

It’s quick, easy and packed with Italian flavors! Think garlic, tomatoes, olives and herbs. YUM!

I love tofu scrambles, they are so versatile and such an easy breakfast, lunch or dinner option. I’ve been making this puttanesca-inspired version way too often and thought you might enjoy the recipe as much as I do. It’s rich in plant-based protein and so healthy. Better yet, it’s super tasty and takes less than 10 minutes from start to finish.

It’s made with SIMPLE, WHOLESOME INGREDIENTS. The best kind of meal. I like to serve it over a good slice of toasted sourdough.

This recipe serves 1, so double it if you’ve got company!

If you try this protein-packed vegan meal, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

Puttanesca-Inspired Tofu Scramble

This Puttanesca-Inspired Tofu Scramble is delicious, loaded with nutrients and takes less than 10 minutes to make. The perfect breakfast, lunch or dinner. Packed with veggies, herbs and so much flavor!

Total Time 10

Servings 1

Ingredients

1 Tbsp olive oil
1 garlic clove, minced
4 oz of firm tofu - 125 grams
¼ tsp dried oregano
¼ tsp dried thyme
¼ tsp chili flakes
Big pinch of turmeric – for color
2 tsp nutritional yeast
¼ tsp Kala namak – aka black salt, for eggy taste
1 - 2 Tbsp unsweetened almond milk, optional
⅓ cup cherry tomatoes, halved
6 small black olives or 3 big ones, finely chopped
½ Tbsp capers, finely chopped
1 tsp balsamic vinegar
2 Tbsp parsley, finely chopped
Sea salt and pepper to taste

TO SERVE:

1 big slice of sourdough or GF bread
Fresh basil

Instructions

Use a tofu press or simply wrap the tofu in a clean towel and place something heavy (like a couple of books) on top to press out excess water. After 5-10 minutes, crumble with your hands or mash it with a fork.
Heat olive oil (in a large pan) over medium heat.
Add garlic and sauté for 1 minute.
Add crumbled tofu, oregano, thyme, chili flakes, turmeric and nutritional yeast. Cook, always stirring, for 3 minutes. If the mixture gets to dry and starts sticking to the pan, add 1 or 2 Tbsp of unsweetened almond milk. If not, skip it.
Stir in tomatoes, olives, capers and balsamic vinegar. Cook, stirring, for 2 more minutes, until the tomatoes begin to soften.
Turn off the heat and add the parsley. Stir to combine.
Season with salt and pepper.
Serve and enjoy!