Vegan Recipe | Anna's Scrambled Tofu

My daughter and I share a love for this delicious, nutritious, and high-protein meal. Try different ingredients to suit your taste. We enjoy this meal at breakfast, but it would be suitable for any time of day. Add spinach, mushrooms, peanuts, or cashews as a topping. Serve over noodles or rice. Use additional nutritional yeast to thicken the sauce or add water to thin it.

Ingredients

• 1 tablespoon olive oil, or as needed
• 1 onion, chopped
• 1 (12 ounce) package extra-firm tofu, drained and cubed
• ½ (15 ounce) can black olives, drained and halved
• 3 cloves garlic, minced
• 3 tablespoons nutritional yeast
• 1 tablespoon tamari (dark soy sauce)

Cooking Directions

1. Heat olive oil in a cast iron skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add tofu, olives, and garlic. Cover skillet and cook, stirring occasionally, until tofu is lightly browned, about 8 minutes. Add nutritional yeast and tamari; stir until coated and nutritional yeast is dissolved, 1 to 2 minutes.

Nutrition Facts

• calories189.9
• carbohydrateContent10.3 g
• fatContent13.3 g
• fiberContent4 g
• proteinContent11.1 g
• saturatedFatContent1.8 g
• sodiumContent718.5 mg
• sugarContent1.6 g