Name: Spanish-Style Tofu Scramble with Mushrooms, Sun-Dried Tomatoes & Toast
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 0.68 kg cremini mushrooms; 3 (340 g) pkgs extra firm tofu; 1 small bunch Italian (flat-leaf) parsley; 1 ½ medium red onions; 12 sun-dried tomatoes, oil-packed; 12 slices whole grain bread; black pepper; extra virgin olive oil; garlic powder; salt; smoked paprika

Spanish-Style Tofu Scramble with Mushrooms, Sun-Dried Tomatoes & ToastSpanish-Style Tofu Scramble with Mushrooms, Sun-Dried Tomatoes & Toast — a 25-minute breakfast recipe with 11 ingredients, serving 6.Ingredients

0.68 kg cremini mushrooms

3 (340 g) pkgs extra firm tofu

1 small bunch Italian (flat-leaf) parsley

1 ½ medium red onions

12 sun-dried tomatoes, oil-packed

12 slices whole grain bread

black pepper

extra virgin olive oil

garlic powder

salt

smoked paprika

Instructions

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a large baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Preheat oven to broil on high and position rack in the upper third of the oven. (Skip this step if you are using a toaster for the bread.)

Wash, dry, and quarter mushrooms. Place in a medium bowl.

Peel, halve, and small dice onions. Add to the bowl with the mushrooms.

Preheat a large pot over medium-high heat.

While the pot heats up, thinly slice sun-dried tomatoes. Add to the bowl with the veggies.

Once the pot is hot, add oil and swirl to coat the bottom. Add mushrooms, onion, sun-dried tomatoes, and spices; cook, stirring occasionally, until veggies start to soften, 3-4 minutes.

Crumble tofu into large pieces with your fingers and add to the pot. Continue to cook, stirring occasionally, until tofu is warmed through and golden, 8-10 minutes. Remove from heat. (Reserve baking sheet for the next step.)

Meanwhile, wipe baking sheet dry with paper towels, then divide bread between the reseved baking sheet and another large baking sheet. Working in batches, place in the oven and broil, flipping halfway through, until toasted, about 2 minutes; remove from oven. (Alternatively, you can use a toaster.)

While the bread is toasting, wash, dry, and shave parsley leaves off the stems; discard stems and mince the leaves.

When the tofu is done, add parsley to pot and stir to combine. Remove from heat.

To serve, divide tofu scramble and toast between plates. Enjoy!

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