simple sriracha tofu scramble (vegan + gluten free)
Love this for breakfast, lunch or dinner! Tofu is not only a good source of plant-based protein, but it is also contains calcium, magnesium + phosphorus which are essential for a healthy diet. I always try to buy organic tofu if possible – it’s usually only a little more expensive (if not the same price), and non-organic soy products tend to be sprayed with lots of toxic chemicals. Let’s avoid those 🙂
This is great on its own, as a side or on toast!
simple sriracha tofu scramble (vegan + gluten free)
Love this for breakfast, lunch or dinner! Tofu is not only a good source of plant-based protein, but it is also contains calcium, magnesium + phosphorus which are essential for a healthy diet. I always try to buy organic tofu if possible – it’s usually only a little more expensive (if not the same price), and non-organic soy products tend to be sprayed with lots of toxic chemicals. Let's avoid those 🙂This is great on its own, as a side or on toast!
Ingredients
- 1 block extra firm tofu organic where possible
- 1 tsp olive oil optional depending on pan
- 2 tbsp tomato paste
- 1-2 tbsp sriracha 1 is enough for me 🥵 but I also have a low spice tolerance 🙈
- 1/4 cup fresh cilantro
- 1 small onion, diced
- 1 tsp fresh or dried basil
- sprinkle of salt + pepper
- 1/2 small avocado optional, for serving
Instructions
- Drain tofu of excess liquid by wrapping in a clean, old towel a couple times to lightly press the excess water out.
- Break / crumble tofu into small pieces over a bowl.
- Heat up large pan on low/medium heat and add olive oil
- Then add tofu and let cook for 3-4 minutes before adding the rest of the ingredients. Stir frequently, cooking for about 10-13 minutes.
- Serve! I topped mine with 1/2 an avocado because why not 🙂