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!
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!