Tomato Herb Tofu Scramble

In my latest What I Eat in a Day #6 we started our day with a Tomato Herb Tofu Scramble. Herbs like oregano and parsley combined with paprika, garlic, tomato, zucchini and tofu create a flavor packed breakfast loaded with so much healthy food. We had this again but with onions, mushrooms, black beans and served it with a rice and quinoa mixture, delicious! Use what you have and what you desire. Enjoy! 

​Ingredients:

• 1 Block Firm Tofu – Drained & Pressed for 20 Minutes
• 1 Sm-M Zucchini – Diced
• 1 Serrano Pepper – Diced
• 2 Large Cloves of Garlic – Peeled and Diced Fine
• Drizzle of Avocado Oil (or preferred. Use water/vegetable broth for oil-free)
• Small Handful Fresh Herbs – Chopped Roughly (I used Parsley)
• Salt & Pepper to taste
• Opt: Sprinkle of Red Pepper Flakes
• ¼ tsp Turmeric Powder
• Generous Sprinkling of Paprika
• 1 tsp Oregano
• 1/3 Cup + 1 Tbsp Tomato Paste (Less is okay!)
• Opt: Drizzle of Sriracha

​
Peaceful Preparation:

1. In a large non-stick skillet, heat the oil (water or broth) over medium-high heat. Once warm add the zucchini and pepper, heat for 3-5 minutes until tender. Add the garlic, mix together. Take the drained and pressed tofu and crumble it into the pan. Mix together. Allow to cook while adding the seasoning.
2. Add black pepper and salt to taste, a sprinkle of red pepper flakes if desired. ¼ tsp Turmeric powder, a generous topping of paprika, and a tsp of dried oregano.
3. Add some tomato paste, I used what I had left which was 1/3 cup plus 1 tbsp., you could use less. Mix well. Spread out, allow to cook for 7-8 minutes. Flip, cook for another 7 minutes or until desired consistency. Serve with desired side and a sprinkle of fresh herbs on top, I used parsley. Opt to drizzle a little sriracha on top as well.