I often make a scramble when I am feeling particularly lazy. It's loaded with vegetables and the tofu gives it some protein. Scrambles pair really well with a crunchy tempeh which I usually buy pre-seasoned and pre-cut because this is a meal for lazy cooking days. Though I suppose scrambles make for better breakfasts.
The veggies are pretty before they are cooked. Eat the rainbow!
What you need:
1 tbsp olive oil
bell pepper, chopped
snap peas, with strings and ends removed
2 stalks of celery, chopped
1 cup chopped cauliflower
700 grams (1 large package) Tofu, firm or medium firm, mashed with a potato masher
1/4 tsp curry powder
2 tbsp soy sauce (MSG free or you can use tamari)
1/4 cup daiya shreds
What to do:
Add olive oil, mashed tofu, curry powder and soy sauce to a wok or large frying pan. Stir until combined then fry the tofu at medium to high heat until most of the liquid from the tofu has cooked off.
Add all the chopped vegetables, continue to stir fry until the tofu is beginning to brown and the vegetables are tender.
Remove from heat. Sprinkle the daiya evenly over the scramble and mix in slightly so the cheese melts but is not fully integrated.
That's it. Enjoy your awesome, easy scramble. Serve with tempeh or toast if you like.
* optional* If you want the colour more yellow you can sprinkle in 1/4 tsp of turmeric. We don't do this anymore as turmeric stains everything it touches and kids get food everywhere.