Summertime Tofu Scramble

Oftentimes, the best recipes are developed out of necessity to clear out the fridge before the arrival of a new CSA box, which was how this Summertime Tofu Scramble came to be! I started with my favorite tofu scramble recipe from Appetite for Reduction, added some summer squash, shredded carrot, & onion that were in need of use, plus a few extra tidbits, & viola - a vibrant & flavorful tofu scramble that exudes the essence of summer.

SUMMERTIME TOFU SCRAMBLE

Author: Melissa, Honey Bee Vegan

Recipe Type: Breakfast

Cuisine: Vegan

Serves: 2

INGREDIENTS

• 2 Tbsp grapeseed oil

• ¼ yellow onion, finely diced

• 1 garlic clove, minced

• ½ zucchini, cut into ½ moons

• ½ yellow squash, cut into ½ moons

• ½ carrot, grated

• 3 whole sun-dried tomatoes, chopped

• ½ block of extra-firm tofu (about 6 oz.) pressed & drained

• 2 tsp curry powder

• ¼ tsp cumin

• 1 ½ tsp freshly squeezed lemon juice

• pinch of sea salt

• freshly ground black pepper to taste

• 1 cup baby arugula

INSTRUCTIONS

1. Preheat a large sauté pan over medium-high heat. Sauté onion in grapeseed oil for about 3 minutes, until translucent. Add the garlic & saute for about 30 seconds.

2. Add zucchini, squash, carrot & sun-dried tomatoes & saute until tender, about 3 -4 minutes.

3. Crumble tofu into bite-size pieces & add to the pan. Cook for about 5 minutes, stirring often until the tofu has browned on some sides.

4. Add the curry powder, cumin, salt, pepper, lemon juice & a few splashes of water to moisten if needed. Mix in the arugula. Cover & cook for 2-3 minutes, stirring occasionally until the arugula becomes wilted. Serve with salsa & a side of toast, or spoon over rice or grains.

Welcome, June & welcome summer!