Tag Archives: #spinach

Mediterranean Tofu Scramble (Vegan & Gluten Free)

This Mediterranean Tofu Scramble is the second tofu scramble in my series, check out my first recipe here: Asparagus and Artichoke Tofu Scramble. I loved the flavors of the kalamata olives, balsamic vinegar, shallots, garlic, tomatoes, and spinach. However, the scramble needed something, and since the ingredients would be awesome on a slice of gluten-free toast – I reached for the Wildree Buschetta Blend that I had in my spice cabinet. The spice blend contains Organic Onion, Organic Tomato, Sea Salt, Organic Garlic, Organic Basil, Organic Parsley, and Organic Black Pepper. It perfected the dish!

My neighbor, Teri Belisle, sells Wildtree products. Wildtree has updated their spices to be certified gluten-free. They are also certified GMO free and organic, and do not contain MSG, dye, or preservatives. Some of the other blends and dressings do contain a low amount of sugar though, so read your labels. I did a freezer meal workshop with Teri before going vegan. If you are not vegan or vegetarian, the workshops are easy ways to have meat prepared and ready to go. Anyway, I’ve been experimenting on how to use my spice kit that I purchased with veggie recipes. And, I’ve been making some yummy stuff to share. This Mediterranean Tofu Scramble turned out delicious, and it’s healthy and easy!

IMG_1878.JPGPrepare and sauté your veggies…

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Add the tofu and olives…

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Season with Wildtree Bruschetta Blend (or another bruschetta blend), add salt and pepper as desired, and then serve!IMG_1875.JPG

 Mediterrean Scramble updated

  • Servings: 2-3
  • Time: 15
  • Print

This vegan and gluten-free tofu scramble has kalamata olives, garlic, tomatoes, spinach, and shallots, and features Wildtree Bruschetta Blend, which can be substituted for another bruschetta spice blend if it's not available.


Credit: My Real Dish

Tips: (1) Drain the tofu before using it. (2) Extra firm tofu works best if you want chunks like a stir-fry, but the softer tofu, creates more of a soft scrambled egg consistency. However, the softer tofu has a tendency to stick to the pan, requires more oil, and is more wet.

Ingredients

  • 8 oz organic and gluten-free tofu (I used soft)
  • 1 cup spinach
  • 2 handfuls of kalamata olives sliced in half
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • 1 shallot
  • 1 clove garlic
  • 1 cup baby tomatoes sliced in half
  • 1/4 teaspoon Wildtree Bruschetta Blend (or another gluten-free bruschetta spice)
  • salt & pepper (to taste)


Directions

  1. Finely chop the shallot, mince garlic, and slice baby tomatoes and olives in half.
  2. Heat 2 tablespoons olive oil on medium-high heat in a large pan.
  3. Add the spinach, shallots, garlic and sauté for 1 minute.
  4. Add the tomatoes and balsamic vinegar, and sauté for 1 minute.
  5. Drain the tofu and slice it into chunks.
  6. Add the tofu to the pan along with the kalamata olives, and then sauté for 3 minutes.
  7. Add Wildtree Bruschetta Blend (or other bruschetta seasoning) 
  8. Salt and pepper to taste (I did 5 grinds on a pepper grinder).
  9. Serve and enjoy! It's great with a slice of gluten-free toast!


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susanellenlogoweb

Asparagus and Artichoke Tofu Scramble (Vegan & Gluten-Free)

Every time that I ate eggs, my gut would be distended. I heard of tofu scrambles, when I discovered my high sensitivity to eggs, but they never really appealed to me. I loved omelets, and nothing can replace the flavor of an egg. However, since starting a plant-based vegan diet a month ago, I have been making a different tofu scramble every weekend. It switches up my morning smoothie routine; you can see my smoothies if you follow me on instagram @myrealdish. So, I’ll be doing a series on tofu scrambles, and this is the 1st dish in the series. This Asparagus and Artichoke Scramble is a favorite for not only breakfast, but also dinner! I love easy ways to add veggies into my morning meals, and this gluten-free, dairy-free and vegan dish is easy and packed with flavor! It’s a win for everyone!

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  • Servings: 2-3
  • Time: 15
  • Print

This vegan and gluten-free tofu scramble has asparagus, artichokes, sun-dried tomatoes, spinach, and shallots.


Credit: Country Living

Tips: (1) Snap the ends of the asparagus with two hands, and where the natural break occurs is how you know which part of the stalk needs to be discarded. (2) Drain the tofu before using it. (3) Extra firm tofu works best if you want chunks like a stir-fry, but the softer tofu, creates more of a soft scrambled egg consistency.However, the softer tofu has a tendency to stick to the pan, requires more oil, and is more wet.

Asparagus Tofu Scramble

Ingredients

  • 1 can (8.5 oz) of whole artichoke hearts
  • 12 oz asparagus
  • 2 large tablespoons of sun-dried tomatoes
  • 14 oz organic tofu
  • 1 – 2 large cups of spinach
  • 1 shallot (chopped)
  • 3 tablespoons olive oil
  • salt and pepper to taste


Directions

  1. Prepare your vegetables: break the asparagus in ~3 or 4 parts discarding the ends, chop the shallot,  and slice the whole artichokes in half.
  2. Heat a large skillet to medium-high heat, with 3 tablespoons of olive oil.
  3. Sauté the shallots and asparagus first for ~4 minutes.
  4. Drain the tofu, and slice it into chunks
  5. Add the tofu, spinach, artichokes, and sun-dried tomatoes.
  6. Continue to sauté for ~4 more minutes or until you see the asparagus is crispy-tender, but not mushy. Add a little extra olive oil as needed to the pan.
  7. Serve and enjoy!


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What are your favorite vegetables to mix with tofu?

susanellenlogoweb