Italian Tofu Scramble
- 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
- 1 1⁄2 cups packed baby spinach
- 1⁄8 cup reconstituted chopped sun-dried tomatoes
- 3⁄4 cup chopped frozen artichoke hearts (defrosted)
- Salt and freshly ground black pepper to taste
- 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.
- 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.
- Season to taste with salt and pepper.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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