Makes 4 servings
2 Tablespoons olive oil
½ medium yellow onion, diced
2 cloves garlic, minced
2 ½ Tablespoons nutritional yeast
1 Tablespoon tahini
Juice of ½ lemon
16 ounces firm tofu, drain and crumbled
1 cup shelled edamame, thawed if frozen
Salt and pepper, to taste
Intimidated by cooking with tofu? Try scrambling it! This recipe is more flavorful than scrambled eggs and packs a bigger protein punch, but still feels right at home on the breakfast table. Nutritional yeast is a yellow, cheesy-tasting yeast that’s rich in B vitamins; find it in the supplement or bulk sections of natural food stores.
1. Warm the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, 5 to 7 minutes.
2. While they cook, combine the soy sauce, nutritional yeast, tahini, and lemon juice in a medium bowl and mix well. Add the tofu and toss to combine.
3. Adjust the heat to medium high and add the tofu mixture to the skillet. Use a spatula to spread the mixture evenly over the surface of the pan, and let cook for 2 to 3 minutes without stirring. Use the spatula to flip the tofu mixture over and cook 2 to 3 minutes. Continue until most of the tofu has browned and is beginning to appear crisp, about 10 to 12 minutes total.
4. Add the edamame, salt, and pepper, and cook 2 more minutes. Serve hot.
Carbohydrates: 13 g
Fat: 17 g
Protein: 21 g
Fiber: 4 g