How do you like to scramble? This Mediterranean Tofu Scramble is a great breakfast option. Use this recipe as a template and add in your favorite mix-ins. Serve it as a protein packed breakfast with fresh fruit and hashbrowns, or enjoy it for dinner with roasted potatoes and a side salad.
Tofu scrambles are a quick and easy meal option, and a delicious plant-based take on scrambled eggs. Tofu scrambles easily to create the same look and texture as eggs without the animal products. I love this recipe blend, with all of the flavors of my dream destination, Greece. Try adding bruschetta for an Italian taste profile, or taco seasoning and pico de gallo for a Latin flavor.
Mediterranean Tofu Scramble
- 1 package firm tofu drained
- 1/4 cup Kalamata olives finely chopped
- 1 14.5 ounce can artichokes in water, drained and chopped
- ½ cup sun-dried tomatoes
- 2 cups fresh spinach loosely packed
- 3 cloves garlic minced
- 2 shallots minced
- 1 tablespoon olive oil
- 1/2 cup hummus
- 2 tablespoons Italian or Greek seasoning
- 1 teaspoon salt
Place the sun-dried tomatoes in a bowl with hot water. Allow to sit for 10 minutes, then drain, (squeeze out as much water as possible), and chop.
Heat the olive oil in a large pan. Add in the garlic and shallots. Cook until soft and fragrant.
Stir in the tomatoes, olives, and artichokes, as well as the Greek (or Italian) seasoning and salt. Saute for 3 minutes.
Crumble the block of tofu into the pan, to resemble the look of scrambled eggs. Cook for another 5-7 minutes until the tofu is slightly golden.
Combine the hummus with 2 tablespoons of water and stir well so that it has the consistency of a dressing. Add the hummus to the tofu and vegetables. Stir well.
Slowly, stir in the spinach and allow to cook until wilted, about 3 minutes.
Remove from the heat. Taste and add salt and pepper, as needed.