All Recipes Best Recipe Everyday Cooking Recipes Vegetarian Protein Tofu

Ingredients

1 (15 ounce) container extra-firm tofu, drained 1 teaspoon olive oil 2 cloves garlic, minced ¾ cup sliced mushrooms 3 scallions, thinly sliced 1 jalapeno pepper, seeded and sliced into 1/4-inch slices ¼ teaspoon red pepper flakes 1 teaspoon kosher salt ¼ teaspoon ground black pepper ½ cup grape tomatoes 3 ½ tablespoons chopped fresh cilantro, or to taste 1 ounce crumbled queso fresco

Nutrition Info

233.7 calories carbohydrate: 10.9 g cholesterol: 4.5 mg fat: 14.1 g fiber: 2.4 g protein: 21.1 g saturatedFat: 2.6 g servingSize: - sodium: 1005.1 mg sugar: 2.1 g transFat: : - unsaturatedFat: : -

Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top (a container filled with water works well). Press tofu for 20 to 30 minutes, drain and discard the accumulated liquid. Crumble tofu into 1/4-inch pieces.
Heat olive oil in a saucepan over medium heat. Add garlic, cook and stir until fragrant, about 2 minutes. Add mushrooms, scallions, and jalapeno, cook until softened, about 2 minutes. Stir in crumbled tofu and red pepper flakes. Cover and cook until flavors blend, about 4 minutes.
Season the tofu mixture with salt and pepper. Stir in tomatoes and 3 tablespoons cilantro, cook and stir until tomatoes are just heated through, about 2 minutes. Spoon tofu scramble onto 2 plates, sprinkle queso fresco on top. Garnish with the remaining cilantro.

2 servings

Packed with protein and flavor, the perfect way to start your day. Eat as is, spread over multigrain toast, or wrapped up in a multigrain tortilla.