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Italian Tofu Scramble

Dairy Free, Gluten Free, Nut Free, Vegan

From the Taste for Life test kitchen

25 minutes prep time  |    Serves 4

What You Need

  • 3 Tbsp olive oil, divided
  • 3 cloves garlic, minced
  • 1/2 onion, finely chopped
  • 1 lb firm tofu, drained and crumbled
  • 1 tsp dried basil
  • 11/2 c packed baby spinach
  • 1/8 c reconstituted chopped sun-dried tomatoes
  • 3/4 c chopped frozen artichoke hearts (defrosted)
  • Salt and freshly ground black pepper to taste

What You Do

  1. Place a large skillet over medium heat. Add 1 tablespoon of the oil. Saute garlic and onion until they begin to soften, about 5 minutes.
  2. Add remaining oil to pan. Add tofu and basil. Cook, stirring often, until tofu starts to brown. Add spinach, sun-dried tomatoes, and artichoke hearts. Cook until spinach wilts, approximately 3 to 5 minutes.
  3. Season to taste with salt and pepper.

 

 

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