Tofu scrambles are all different. Although some try to imitate eggs, mine is simply a flavorful combination of seasoned tofu and veggies. My family loves to eat it for a weekend breakfast along with waffles or pancakes, but it can also be enjoyed with other meals. Nearly any combination of seasonal veggies can be used, and if you chop them in advance you can throw together this hearty scramble in no time. 

Prep time: 20 min. Cook time: 25 min. 

Ingredients:

2 teaspoons olive oil

1 medium onion, diced

2 teaspoons minced garlic

About 6 cups chopped veggies (I like any combination of carrots, peppers, celery, kale stems, and  zucchini)

About 4 cups of leafy greens (I like kale, spinach, or chard), torn

1 teaspoon chili powder

1 ½ teaspoons smoked paprika

1 teaspoon sage

1 ½ teaspoons salt

¼ teaspoon pepper

¼ teaspoon garlic powder

¼ teaspoon onion powder

⅛ teaspoon cayenne

1 teaspoon cumin or coriander 

1 teaspoon oregano

1 16 oz package firm or extra firm tofu

1. Sauté the onion, garlic, and any tough veggies (e.g., kale stems) in oil over medium-high heat until the onions are golden brown and the tough veggies begin to soften.
2. Reduce heat to medium and add all other veggies except leafy greens. Add in the spices and let cook, stirring occasionally, until the veggies are tender.
3. Crumble in the tofu by breaking pieces off of the block and into the pan then add in the leafy greens. Let cook until the greens have wilted and the tofu is heated through.
4. Add more salt and pepper to taste and serve.