Puttanesca-Inspired Tofu Scramble

by on in Breakfast, Mains
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If you love simple, fresh and oh-so-delicious Italian food, you are going to love this Puttanesca-Inspired Tofu Scramble.

It’s quick, easy and packed with Italian flavors! Think garlic, tomatoes, olives and herbs. YUM!

Puttanesca-inspired-tofu-scramble

I love tofu scrambles, they are so versatile and such an easy breakfast, lunch or dinner option. I’ve been making this puttanesca-inspired version way too often and thought you might enjoy the recipe as much as I do. It’s rich in plant-based protein and so healthy. Better yet, it’s super tasty and takes less than 10 minutes from start to finish.

Puttanesca-inspired-tofu-scramble

It’s made with SIMPLE, WHOLESOME INGREDIENTS. The best kind of meal. I like to serve it over a good slice of toasted sourdough.

Puttanesca-inspired-tofu-scramble

This recipe serves 1, so double it if you’ve got company!

If you try this protein-packed vegan meal, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

 

Puttanesca-inspired-tofu-scramble

Puttanesca-Inspired Tofu Scramble

This Puttanesca-Inspired Tofu Scramble is delicious, loaded with nutrients and takes less than 10 minutes to make. The perfect breakfast, lunch or dinner. Packed with veggies, herbs and so much flavor!
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Total Time 10 minutes
Servings 1

Ingredients
  

  • 1 Tbsp olive oil
  • 1 garlic clove, minced
  • 4 oz of firm tofu - 125 grams
  • ¼ tsp dried oregano
  • ¼ tsp dried thyme
  • ¼ tsp chili flakes
  • Big pinch of turmeric – for color
  • 2 tsp nutritional yeast
  • ¼ tsp Kala namak – aka black salt, for eggy taste
  • 1 - 2 Tbsp unsweetened almond milk, optional
  • ⅓ cup cherry tomatoes, halved
  • 6 small black olives or 3 big ones, finely chopped
  • ½ Tbsp capers, finely chopped
  • 1 tsp balsamic vinegar
  • 2 Tbsp parsley, finely chopped
  • Sea salt and pepper to taste

TO SERVE:

  • 1 big slice of sourdough or GF bread
  • Fresh basil

Instructions
 

  • Use a tofu press or simply wrap the tofu in a clean towel and place something heavy (like a couple of books) on top to press out excess water. After 5-10 minutes, crumble with your hands or mash it with a fork.
  • Heat olive oil (in a large pan) over medium heat.
  • Add garlic and sauté for 1 minute.
  • Add crumbled tofu, oregano, thyme, chili flakes, turmeric and nutritional yeast. Cook, always stirring, for 3 minutes. If the mixture gets to dry and starts sticking to the pan, add 1 or 2 Tbsp of unsweetened almond milk. If not, skip it.
  • Stir in tomatoes, olives, capers and balsamic vinegar. Cook, stirring, for 2 more minutes, until the tomatoes begin to soften.
  • Turn off the heat and add the parsley. Stir to combine.
  • Season with salt and pepper.
  • Serve and enjoy!