Plant-Based Tofu Scramble | oil free cooking | plant based recipes

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is higher in protein, while chickpeas are budget-friendly.

nutritional yeast

🥗Healthier: miso paste

💰Cheaper: parmesan cheese

Miso adds umami flavor, while parmesan is often more accessible.

black salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt is a common substitute for flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is less expensive.

Start by preparing vegetable broth using carrots, celery, onions, garlic, and green lentils; strain it after making.

Chop about 1 cup of onion (using fresh garden onions) and set aside.

Slice 4-5 cremini mushrooms and add them to the skillet.

Heat a Le Creuset cast iron enamel skillet on medium-high heat without oil.

Add chopped onions and sliced mushrooms to the hot skillet; cook until browned and caramelized, stirring occasionally.

Smash and chop 3 garlic cloves, then add them to the skillet with the onions and mushrooms; cook until fragrant.

Add chopped bell pepper, jalapeno, serrano chili, and fresno chili to the skillet; sauté until softened.

Crumble in the tofu and mix well with the vegetables; cook for a few minutes until heated through.

Add spinach and stir until wilted; season with salt and pepper to taste.

Fold in chopped tomatoes and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens