"Amy's" Tofu Scramble

As a vegan, I am almost shamed to say that I'm not a big fan of tofu scramble. However, there is one exception: the tofu scramble made by the Amy's Kitchen company. I douse it with ketchup (Yes, you read that right. Try it. You'll be surprised.) and gobble it up. Being the experimental cook that I am, I set out to recreate their tofu scramble in my own kitchen. Surprisingly, I did it in one try! It's a fabulously delicious recipe that is perfect for a Sunday morning. This recipe also freezes well.

Servings: 3

Ingredients

16 oz block of extra firm tofu, drained and chopped

1 T. olive oil

1 clove garlic, minced

¼ an onion, chopped

½ of a large carrot, sliced

½ of a small zucchini, diced

3 mushrooms, sliced

½ t. garlic powder

¼ t. onion powder

1 T. nutritional yeast

1 T. soy sauce

¼ t. marjoram

¼ t. thyme

½ t. salt

2 small plum tomatoes, chopped (or one small tomato)

1/3 c. spinach, squeezed dry

Ketchup (optional)

1. Over a sink or a bowl, squeeze as much water out of the tofu as you can. This is easiest done in smaller batches. The tofu will be slightly crumbly. Set aside for later.

2. Heat the olive oil in a large skillet over med/high heat. Cook the garlic for approximately 30 seconds, or until fragrant. Be extra careful that it doesn't burn. Add the onions, carrots, zucchini, and mushrooms. Cover and cook 5-7 minutes, stirring occasionally.

3. Toss in the tofu, stirring to mix everything together. Add in the garlic powder, onion powder, nutritional yeast, soy sauce, marjoram, thyme, and salt. Again, mix everything thoroughly. Cover and cook for 5 minutes. Uncover and cook for 20 minutes, stirring frequently. The tofu will begin to brown and firm up.

4. Lastly, add in the tomatoes and the spinach. Cook uncovered for about 5 minutes.

5. Serve with a little bit of ketchup and enjoy!

This recipe has also been features on my blog: A Vegan Life