I love tofu. I could easily eat tofu every day. I actually get tofu withdrawal when I travel. I often make tofu scramble. The version below is not a classic tofu scramble, as I used extra firm tofu, rather than the softer variety, so the term “scramble” is not accurate, but I’m using it anyway. My scrambles vary in content, depending on what I have on hand. The one below is a little unusual, in that it combines ingredients that are not normally associated with scrambles, but the result is delicious, nonetheless.
- Extra firm tofu. I used about 1/3 of a block of President’s Choice low fat variety.
- 1 cup chopped green cabbage
- 1 half sliced orange bell pepper. Any bell pepper would do
- 1 large portobello mushroom, diced. Cremini mushrooms work well, too.
- 5-6 maddelena olives. These Peruvian olives are very fleshy and have a wine vinegar flavour. You can use any type of olive you like, as long it’s not the nasty type from a tin.
- Daiya vegan cheddar shreds
- Saute the tofu and cabbage in olive oil until the tofu is golden and the cabbage softened
- Add the mushrooms, pepper, and olives. Saute until the pepper is cooked. Season to taste.
- Add the Daiya cheese and stir until melted.