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Sat: 9 a.m.-6 p.m., Sun: 10 a.m.-6 p.m.

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1319 Military Cutoff Rd., Suite H, Wilmington, NC 28405
(910) 509-0331

Italian Tofu Scramble

a plate of scrambled tofu with greens and tomatoes
This content originally appeared on 
tasteforlife.com
Prep Time:
25 minutes
Yield:
Serves 4

Ingredients

  • 3 Tbsp olive oil, divided
  • 3 cloves garlic, minced
  • 1⁄2 onion, finely chopped
  • 1 lb firm tofu, drained and crumbled
  • 1 tsp dried basil
  • 1 1⁄2 cups packed baby spinach
  • 1⁄8 cup reconstituted chopped sun-dried tomatoes
  • 3⁄4 cup chopped frozen artichoke hearts (defrosted)
  • Salt and freshly ground black pepper to taste

Directions

  1. Place a large skillet over medium heat. Add 1 tablespoon of the oil. Saute garlic and onion until they begin to soften, about 5 minutes.
  2. Add remaining oil to pan. Add tofu and basil. Cook, stirring often, until tofu starts to brown. Add spinach, sun-dried tomatoes, and artichoke hearts. Cook until spinach wilts, approximately 3 to 5 minutes.
  3. Season to taste with salt and pepper.