Beanfields Tofu Scramble2017-03-31
- Skill Level: Easy
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
A huge “thank you” to Beanfields for being a sponsor of Plant Based on a Budget. In our mission to continue providing free resources, I am so grateful that one of my favorite companies is collaborating with us in our efforts. In addition to making delicious products, they also staff amazing people and further the mission of creating a more compassionate world. I respect that so much, and I encourage you to check them out.
Earlier this month, I was traveling and stayed a place that had a kitchen stocked with cooking necessities but that had no food. I went to the store to pick up basic produce, tofu, and some snacks — including Beanfields Pico de Gallo chips. I came back to make some food without realizing I didn’t have any seasonings or even salt. I improvised by crunching chips and throwing them into my scramble, and now I absolutely love it and do it regularly at home. I go back and forth between the Nacho and Pico de Gallo. Delicious!
I highly recommend giving it a try!
- 1 12oz Package of Firm Tofu
- 1/2 of a Medium Yellow Onion
- 2 Cloves of Garlic
- 1 Tbsps Turmeric
- 2 Tbsp Nutritional Yeast
- 2 Tbsp Vegan Margarine
- Salt & Pepper to Taste
- Your Favorite Veggies
- Handful of Nacho or Pico de Gallo Beanfields Chips
In a large frying pan, cook the onions and garlic in most of the cooking oil for a few minutes.
Crumble the tofu using your fingers into the pan and stir up.
Add the margarine, let it melt and stir so that it is coating the tofu crumbles. Add in the turmeric and nutritional yeast and once again stir.
Add in most of your veggies. If you are using veggies that cook longer such as broccoli, carrots, or potatoes you want to let them cook for about 10 minutes before adding in veggies that cook fast including mushrooms, kale, spinach, and tomatoes. You should cook the whole mixture for about 15 minutes.
Turn off the heat and let it stand for a few minutes before serving. Plate the tofu scrambles and crumble on a handful of Beanfields chips on each plate.
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