Veggie Tofu Scramble

 Tofu scrambled1

Serving Size

Serves 4


14 oz tofu, firm or extra-firm, crumbled

1 cup Portobello mushrooms, chopped

1 cup canned garbanzo beans, water drained and washed

6-8 large Swiss Chard leafs (or use handful of fresh baby spinach ), chopped

1 med.onion, chopped

3 garlic cloves, minced

4 Tablespoons cold-pressed sunflower oil (or use olive oil)

3 tablespoons Hampton Creek Vegan Caesar dressing

1 teaspoon of pink sea salt

2 Tablespoons Nutritional yeast

 Pinch of black pepper, and coriander.


Heat a large non-stick pan over medium low heat with oil.

Add onion and mushrooms, and cook on medium-low for 3 full minutes, covered. Add the garlic, tofu and cook for another minute.

Uncover, and add the rest of ingredients.

Cook for 5-6 more minutes, stirring constantly until heated through.

Serve immediately. Tofu scrambled2

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