Oil-Free Springtime Confetti Tofu Scramble
This is a Ruckus original recipe by co-founder, Susan Cowan Morse.
Ingredients:
1 onion, diced
1 yellow squash, medium sized, chopped
2 medium size carrots, chopped
2 cloves of garlic, diced
1/2 yellow bell pepper, chopped
1 small sweet potato, cubed
12 stalks of asparagus, chopped
1 package of firm tofu, pressed
A Large handful of fresh, washed spinach
Salt and pepper to taste
Dried herbs to taste - oregano, thyme, rosemary, sage, parsley
Directions:
Parboil the sweet potato cubes, strain and set aside.
In a wok, or large sauté pan, over medium heat, using 1/2 cup of water, sauté the onions and garlic until the onions are translucent.
Add small increments of water as needed to keep vegetables from sticking or burning.
Add your vegetables to the sauté’ in any order you choose.
Add your desired amount of salt and pepper and herbs.
Crumble the tofu in your hands and add it to the sauté.
Top with a generous handful of spinach. Fold the spinach in so that it wilts adequately.
Serve over rice or quinoa.
Add any sauces as you wish and enjoy!
Notes:
Keep a small cup of water next to the pan and add water in small increments
As the water evaporates and the food looks like it will start burning, add more water
Paying attention to water content of the food, if the food already has a lot of water, you don't need to add as much to the pan
*Disclaimer: Always check ingredients to ensure they safely contribute to your specific dietary needs.
