Tofu & Broccoli Scramble

Join the The Best Blog Recipes for the latest and greatest!  

Like us on Facebook or follow on Pinterest!

When I say Tofu does the thought of hippies and tasteless bland food come to mind?  Well, it did to me.  I am one of those people who automatically assumed that I didn't like (hated) Tofu and it wasn't even worth a try... ever!  

I don't know why that is.  Guess somewhere along the line someone must have said how disgusting it must have been and it just stuck with me, like most other people that I know.  

Then I came across a recipe for Tofu Taco's and I decided to give it a try and it turned out to be pretty darn good! 

I wonder how many other things there are in this world that I "don't like" that I haven't even tried yet. 

Oh I thought of one... Greek Yogurt. 

I'm pretty sure I don't like greek yogurt since I heard from someone that it's yuckie...  [mental note:  add greek yogurt to my shopping list this week and see if I actually like it or if I'm just really a dork and that much of a follower].

So anyways, I am so surprised at how much I am in love with Tofu!  Especially what I made today.

Tofu & Broccoli Scramble

Ingredients  

{This recipe serves one person}

1/2 of a [15 oz] package extra firm tofu

2.5 cups frozen broccoli 

1/8 teaspoon red ground pepper

1/8 teaspoon garlic powder

1/8 teaspoon celery seed

1/4 teaspoon salt

1 cup white mushrooms, chopped

1 tablespoon, divided Smart Balance Light Butter w/Flaxseed Oil

1 teaspoon Better Than Bouillon Reduced Sodium Chicken Base

2 teaspoons low sodium soy sauce

Directions: 

Open your tofu package and drain off all water.  Cut tofu in half.  Place one half in a ziplock bag for later use. 

 

Take the remaining half and wrap between paper towels, or clean kitchen towels and press to squeeze excess water out of tofu.  

*Note... I used about 10 paper towels today and wished I would have put towels on either side of the paper towels to eliminate so much waste.  I could have saved 8 paper towels... ugh.

Now it's time to crumble / cut your tofu into smaller more manageable pieces.

Now clean and chop your mushrooms and add both mushrooms and tofu to a medium sized sautee pan.

Add 1/2 tablespoon butter and turn on to medium heat, stirring occasionally for about 5 minutes. 

Now use a fork to break up and mash the larger pieces of tofu in the pan, but be careful not to scratch your non-stick surface.  

In a separate dish combine ground red pepper, garlic powder, chicken base, salt, and celery seed.  It will form a bit of a paste that you'll just need to scoop out and drop into the sautee pan.  

Stir well to incorporate all ingredients together.  

Continue to sautee until tofu starts to brown.  

While that is cooking put your frozen broccoli into a medium sized bowl and add about 3 tablespoons water to the bottom.  Cover with plastic wrap and microwave for 5-6 minutes depending on how soft you want your broccoli.  

When it's finished cooking remove from microwave and remove plastic wrap (be careful... it's hot in there!). 

Drain the excess water off of your broccoli and place it on a plate or back in the same bowl.  Add your remaining 1/2 tablespoon of butter.  

Add the tofu and mushroom mixture to the broccoli and drizzle 2 teaspoons of soy sauce over the top of it.  

Enjoy! 

Recipe Source:  Me, myself and I :)

1 serving = {Calories 331} {Carbs 33g} {Fat 14g} {Protein 31g} {Sugar 10g} {Chol 10g} {Sodium 1384g} 

We've been busy sharing this recipe on many different blog link parties! For a complete list of where we like to party please visit the "Link Parties" tab at the top of the page :)