Tofu scramble with sauteed red peppers (or any kind), onion, spinach or kale, chickpeas and mushroom with toasted bread
25 Minutes
2 Servings
Introduction
Monday- Lunch
Adapated from:
https://www.thespruceeats.com/vegan-tofu-scramble-with-spinach-3376586
Steps
1. Heat the olive oil in a skillet and sauté the garlic and onion over medium heat for 2 minutes
2. Reduce the heat to medium-low and add the tomatoes, baby spinach, mushrooms, cook for 10-15 minutes
3. Then add in a separate pan add your crumbled tofu, soy sauce, and lemon juice, salt, pepper and olive oil and cook for about 10 minutes, stirring occasionally
4. Once cooked, add the tofu in a bowl, drain the chickpeas and lightly toast in a pan with some salt, 5. pepper and olive oil, italian herbs and lemon
5. Then toast some bread slices and enjoy them with your scrambled tofu, either separately or as a sandwich
How to make
Can be served both warm or cold
Ingredients
2 tbsp of Italian extra virgin olive oil
1/2 a red pepper
2 tomatoes (diced)
¼ cup of onion (any type- diced)
½ cup of cooked chickpeas (canned)
1 small clove garlic (minced)
3/4 cup of mushrooms (sliced)
1 (10-ounce) bunch baby spinach (or kale)
1 pound firm or extra-firm tofu
1/2 tsp of soy sauce
1tbsp of lemon juice
2 tbsp of italian herbs
Salt and pepper
2-4 slices of bread