Tofu & Arugula Scramble
You know that best friend you can call whenever?
The one who is always there for you?
The one who always puts you in a better mood?
Well, this meal is kind of like that friend.
You can eat it whenever…breakfast, lunch, snack time, dinner, post dinner munchy time.
You can make it in bulk so that it’s always there for you.
And just wait until you try it, it’s going to make you happy.
And this friend always comes with avocado slices and cilantro.
Can you say best friends for life?*
*I do not think food can replace real friends.
Tofu & Arugula Scramble
serves 2-3 (I ate it as 2 meals and one snack)
inspired by my favorite meal at Snap Kitchen, the Vegan Scramble
1 1/2 Tbsp olive oil
1/2 red bell pepper, sliced into long strips
1/2 green bell pepper, sliced into long strips
~1/2 cup red onion, cut the rings in half
16 ounces hard tofu
1 small lime, juice
1 Tbsp red wine vinegar
1 heaping Tbsp honey
1/4 tsp cayenne
1/4 tsp black pepper
1/4 tsp salt
10 grape tomatoes, sliced in half
1/2 large avocado, cut into thin slices
2 sprigs worth of cilantro leaves
Optional: serve with a side of roasted sweet potatoes
Wrap tofu in paper towels and press between to heavy plates for 15 minutes to squeeze all the excess water out. While pressing tofu, add olive oil to a saute pan and heat over medium heat. Add in bell peppers and red onion and stir frequently until vegetables are softened. About 15 minutes. While the vegetables are softening, start preparing your tofu marinade. In a small bowl, combine lime juice, red wine vinegar, honey, cayenne, pepper and salt. Set marinade aside. If your bell peppers and red onion are finished cooking by now, turn your burner down to low heat while you prepare your tofu.
In a medium sized bowl, crumble your tofu into small pieces (I leave a few bigger chunks too since variety is the spice of life). Pour the marinade on top of the crumbled tofu and use your hands to toss the tofu until the marinade is evenly distributed. Add the tofu to the saute pan with your softened vegetables. Turn the heat back up to medium and cook tofu, stirring frequently, for 10 minutes. Turn off the heat and stir in the grape tomatoes, spinach, and arugula. If necessary, season with additional salt and pepper.
Serve topped with avocado and cilantro.
Also, I served mine with a side of roasted sweet potatoes.