Super Food Tofu Scramble

pan seared tofu with sautéed spinach, onion, mushrooms and grape tomatoes on a the layer of roasted red pepper hummus on a whole wheat flax and fiber sandwich*4-5 Servings


  • 1 pint grape tomatoes
  • 1 package frozen spinach (8oz)
  • 1 10oz package of mushrooms
  • 1 package extra firm
  • 2 onions chopped
  • Hummus
  • Bread of your choice



  1. Remove tofu from water and drain in a strainer. Press firmly down (use a paper towel) to remove excess water.
  2. Place tofu on chopping block and cut into little cubes.
  3. Add to a sauté pan (medium-high heat) with chopped onion and 2-3TBSP EVOO.
  4. Use wooden spoon to stir and toss the tofu – browning on all sides (about 8mins).
  5. Meanwhile, cook the spinach in microwave according to directions on box. Drain excess water and set aside. (Can even put in strainer used to drain tofu)
  6. Once tofu is lightly browned on all sides and onions are clear, add package of chopped mushrooms and grape tomatoes.
  7. Cook until grape tomatoes are tender, but haven’t popped and add spinach.
  8. Mix everything together, season with salt and pepper if you’d like.
  9. Turn off stove, let rest.

10. Spread a heaping tablespoon of hummus on a slice of bread or sandwich half. Spread some of the tofu scramble on top.



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