Colorful Tofu Scramble Bowl
This vibrant tofu scramble bowl combines the creamy texture of crumbled tofu with fluffy scrambled eggs, savory zucchini, and sweet carrots. Packed with protein and nutrients, it’s a fantastic way to start your day or enjoy a wholesome lunch. The dish is quick, colorful, and brimming with flavor, making it a satisfying option for any meal.
ingredients
- 8 oz firm tofu, drained and crumbled
- 2 large eggs
- 1 medium zucchini, diced
- 1 medium carrot, shredded
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp turmeric powder
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 2 green onions, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
steps
- 1.
Heat olive oil in a skillet over medium heat.
- 2.
Add minced garlic and sauté for 1-2 minutes until fragrant.
- 3.
Stir in diced zucchini and shredded carrot, cooking for 3-5 minutes until softened.
- 4.
Push the vegetables to one side of the skillet and add the crumbled tofu.
- 5.
Sprinkle turmeric, salt, and pepper over the tofu and mix well.
- 6.
In a separate bowl, beat the eggs and pour over the tofu mixture.
- 7.
Allow the eggs to sit for about a minute, then stir to combine as they cook.
- 8.
Cook until the eggs are fully set and the mixture is heated through, about 3-4 minutes.
- 9.
Serve hot, garnished with chopped green onions and parsley.
