Mediterranean Tofu Scramble

This recipe was created for the 2021 Recipe Reset and it was an instant favourite. Say goodbye to that dry tofu crumble. This dish is quick and easy and packed with flavour your whole family will love! In this recipe you will find a few great ideas for pantry items to have available such as olives, artichokes, sundried tomatoes and pickled vegetables. Having these flavour boosters in your fridge or pantry make throwing together a meal so much easier! I buy a lot of these items at Costco and keep them at the back of my pantry when I need a last minute meal such as pizza toppers, brunch additions and an easy flavour boosters for salad! This is an excellent brunch item to serve as it can be kept warm in advance and feeds/pleases a crowd of all nutritional needs as its dairy/egg/gluten free! I suggest serving this with a bit of feta or vegan cheese to be added at the end, topped with some parsley and fresh tomatoes . It would be delicious in a breakfast wrap as well. If you want to follow the same recipe with eggs it would work well too. You could even do half and half to incorporate different types of proteins.

Dressing

1 teaspoon oregano

1 teaspoon garlic

powder

2 tablespoons oil

1 tablespoon nutritional yeast

1 teaspoon salt plus more to taste

1 lemon squeezed

1 block firm tofu

Filling: Optional

1 cup artichoke

1/2 cup olives

1/4 cup sundried tomatoes

Onion or top with pickled onions

Kale or spinach

2 Tbsp capers

Parsley chopped

Feta cheese to top

Greek Yogurt/Sour cream to top

Method:

1. Crumble your tofu (I do this with my hands) and place in a small bowl. Heat a skillet with a bit of oil I use my cast iron because I like the crispiness it gives. Mix your spice mixture together with the oil and then add to the tofu.

2. 2. Let your tofu sit and marinate while you add the olives artichoke sun-dried tomato, capers, greens and if you're using, red onion to the pan. Let this cook together for about 5 minutes so that the greens and onions saute.

3. 3.Mix in your tofu mixture and make sure it is all evenly coated in the sauce. Let this cook for about 20 minutes on medium low heat. You want it to get a bit crispy on the bottom. Alternatively you could cook this in an ovenproof skillet and transfer it to the oven at 375 for 15-20 minutes.

4. Top with feta, pickled vegetables or hot sauce. This makes great leftovers!