Cajun Tofu Scramble

Prep Time 15

Cook Time 15

Total Time 30

Servings:4 servings

Spice up breakfast with this easy and healthy Cajun Tofu Scramble! Ready in 30 minutes. Gluten-free with an oil-free option.

1 tablespoon oil, optional
2 stalks celery, chopped (about ½ cup)
1 small red onion, chopped
1 small bell pepper, chopped
3 cloves garlic, minced
1 pound extra or super firm tofu, drained and patted dry
1 tablespoon nutritional yeast
1 ½ teaspoon fine sea salt
½ teaspoon cayenne pepper
1 teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
red pepper flakes, to taste
½ bunch greens of choice such as lacinato kale, chard or spinach; thick stems removed, large leaves chopped
1 large tomato, chopped

Preheat a large sauté pan over medium heat. If using oil, add it to the pan with the onion, celery and bell pepper. If not using oil, add a splash of water as needed to prevent sticking. Cook for 5 to 7 minutes, stirring occasionally. When the onions are translucent, add the garlic, stir, and cook for another 2 minutes.
Crumble the tofu into the pan. Sprinkle the tofu with the nutritional yeast, salt, cayenne, paprika, thyme, oregano, and red pepper flakes. Stir to combine. Cook for several minutes or until the tofu is hot. Add a splash of water as needed to prevent sticking.
Add the chopped greens to the pan, stir to combine, reduce heat to medium-low, cover and cook 3 to 5 minutes or until the greens are softened. Taste and add more salt and pepper if desired.
Serve with fresh tomato.

Store leftover tofu scramble in the refrigerator for up to 4 days.