Cheesy Vegan Tofu Scramble

Serving Size 2

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Created by Elia Wolberger in partnership with Zubi

1 tablespoon olive oil

2 bell peppers (red, orange, yellow or green), sliced lengthwise

1-2 jalapeños, sliced lengthwise

1/2 red onion, thinly sliced

1 tsp salt

1/2 tsp pepper

1 block Nasoya Extra Firm Tofu, drained & crumbled (see step 1)

1/2 cup Zubi’s Queso

1 tablespoon curry powder (optional)

1/2 teaspoon paprika

2 tablespoons water

Cilantro, for garnish

Zubi’s Crema, for drizzling

This recipe was created in partnership with Eat Zubi by Elia Wolberger of @feedyoursister. For more about Elia visit her website, Feed Your Sister. To learn more about Zubi’s products visit their website. Photography by Teresa Earnest.

Preparation

  1. Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
  2. While tofu is draining, prepare the peppers and onions.
  3. Heat up a large skillet over medium heat. Once hot, add olive oil and the onion and pepper slices. Season with the salt and pepper and stir. Cook until softened - about 5 minutes.
  4. In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
  5. Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add remaining ingredients for the sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.
  6. Serve immediately with some roasted potatoes, toast or fruit. You can also wrap it up like a burrito, see photo below! Top with fresh cilantro and a drizzle of Zubi’s Crema!
  7. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave.

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