Summertime Tofu Scramble [Vegan]

Often times, the best recipes are born from necessity – a way to clear out the fridge while still delivering delicious results. This vibrant “Summertime Scramble” emerged just such an occasion! Combining my favorite base curried tofu recipe with seasonal summer squash, shredded carrot, onion and sun-dried tomatoes yielded a truly flavorful and fresh take on this plant-based staple.

Contents

Summertime Tofu Scramble [Vegan]Yields Ingredients You Need for Summertime Tofu Scramble [Vegan]Notes How to Prepare Summertime Tofu Scramble [Vegan]Notes

Summertime Tofu Scramble [Vegan]

This bright and zesty vegan tofu scramble transforms simple ingredients into a culinary delight perfect for warm weather. Bursting with summer flavors, it’s easy to prepare and versatile enough to be served solo or topped over rice!

Yields

One serving (can easily double)

Ingredients You Need for Summertime Tofu Scramble [Vegan]

2 Tbsp. grapeseed oil
1/4 yellow onion, finely diced
1 garlic clove, minced
1/2 zucchini, cut into halves (or 1/2 moons)
1/2 yellow squash, cut into halves (or 1/2 moons)
1/2 carrot, grated
3 whole sun-dried tomatoes, chopped
1/2 block of extra-firm tofu (about 6 oz.) pressed & drained
2 tsp. curry powder
1/4 tsp. cumin
1 1/2 tsp. freshly squeezed lemon juice
pinch of sea salt
freshly ground black pepper to taste
1 cup baby arugula (for garnish)

Notes

Quick Tip: Pressing the tofu effectively removes excess water, allowing it to absorb marinades and get crisp when cooked.

How to Prepare Summertime Tofu Scramble [Vegan]

Preheat your large sauté pan over medium-high heat. Add the grapeseed oil and sauté the diced onion until translucent, about 3 minutes.
Add the minced garlic to the pan. Cook for another 30 seconds until fragrant.
Add the chopped zucchini, yellow squash halves (or slices), grated carrot and sun-dried tomatoes. Sauté these vegetables until they reach desired tenderness – approximately 3-4 minutes for crisp-tender veggies or longer if fully cooked is preferred.
Crumble the pressed tofu into bite-sized pieces directly into the pan. Cook, stirring occasionally, for about 5 minutes until the edges are lightly browned and the mixture starts to resemble a scramble texture.
Add your warm spices – curry powder and cumin – along with a splash of water or vegetable broth if needed to help create moisture and aid sautéing; stir well. Pour in the freshly squeezed lemon juice, pinch of sea salt, and black pepper to taste.
Fold in the baby arugula at the very end, just before removing from heat. Cover for 2-3 minutes (or longer) until the greens have wilted slightly but still retain some color.

Ready? Serve this vibrant dish immediately with a splash of salsa and warm toast – perfect sunshine fuel!