Name: Italian Tofu Scramble with Potatoes, Zucchini & Cherry Tomatoes
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 (340 g) pkgs extra firm tofu; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 1 ½ medium yellow onions; 3 medium yellow potatoes; 3 medium zucchini squash; basil, dried; extra virgin olive oil; oregano, dried; salt; turmeric, ground

Italian Tofu Scramble with Potatoes, Zucchini & Cherry TomatoesItalian Tofu Scramble with Potatoes, Zucchini & Cherry Tomatoes — a 30-minute breakfast recipe with 11 ingredients, serving 6.Ingredients

3 (340 g) pkgs extra firm tofu

3 cloves garlic

1 ½ small pkgs grape tomatoes

1 ½ medium yellow onions

3 medium yellow potatoes

3 medium zucchini squash

basil, dried

extra virgin olive oil

oregano, dried

salt

turmeric, ground

Instructions

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

Wash and dry the fresh produce.

Small dice the potatoes (cut into ¼-inch cubes). Transfer to a medium saucepan and cover with hot water (from the tap). Bring to a boil over high heat; reduce heat and simmer, covered, for 11 minutes. Once finished, drain the potatoes and set aside.

Peel and small dice onions. Peel and mince garlic.

Preheat another large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion and garlic, and cook, stirring occasionally, 4-5 minutes.

Halve zucchinis lengthwise, then slice crosswise into half rounds. Add the zucchinis and spices to the pot and stir to combine.

Crumble the tofu with your fingers into the pot. Add the cooked potatoes and stir to combine. Sauté until the veggies are softened, 8-10 minutes.

Halve the grape tomatoes.

Remove from the heat and stir in the grape tomatoes. Divide between plates and enjoy!

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