Vegan Tofu Veggie Scramble
Recipe adapted from thefullhelping.com
1 white/yellow onion
1 bell pepper (chopped)
1 zucchini (halved length wise then cut into thin, half-moon shapes)
1/2 tsp salt
juice of 1 lemon
2 cloves garlic, minced
1 block extra firm tofu (crumbled)
1/2 tsp black pepper
1.5 cups water
1/2 cup quinoa
1 tsp turmeric
1.5 tsp oregano
1 cup spinach
2 tbsp nutritional yeast
Rinse quinoa in fine mesh strainer, then drain it completely
Add 1/2 cup of quinoa in a saucepan with 1.5 cups of water. Bring to a boil. then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15-20 minutes or until water is completely absorbed. Turn off heat and let sit for 5 minutes.
While quinoa is cooking, wash and prep all of the ingredients
Heat some oil (olive oil, canola oil, etc) in a large skillet over medium heat. Add the onion, peppers, and zucchini. Sauté the vegetables. stirring often, for 5-6 minutes. Add the garlic and sauté for 1 more minute, stirring constantly.
Reduce the heat to medium-low and once the quinoa is ready, add the quinoa, tofu, nutritional yeast, turmeric, oregano, salt & pepper. Stir everything and combine well. Add spinach and cook for 2-3 minutes. Stir in the lemon juice, taste the scramble and add more salt and pepper as needed. Enjoy!