Spicy Tofu Scramble

Packed with protein and flavor, the perfect way to start your day. Eat as is, spread over multigrain toast, or wrapped up in a multigrain tortilla.

Ingredients

• 1 (15 ounce) container extra-firm tofu, drained
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 0.75 cup sliced mushrooms
• 3 scallions, thinly sliced
• 1 jalapeno pepper, seeded and sliced into 1/4-inch slices
• 0.25 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 0.25 teaspoon ground black pepper
• 0.5 cup grape tomatoes
• 3 ½ tablespoons chopped fresh cilantro, or to taste
• 1 ounce crumbled queso fresco

Steps

1. Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top (a container filled with water works well). Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Crumble tofu into 1/4-inch pieces.
2. Heat olive oil in a saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Add mushrooms, scallions, and jalapeno; cook until softened, about 2 minutes. Stir in crumbled tofu and red pepper flakes. Cover and cook until flavors blend, about 4 minutes.
3. Season the tofu mixture with salt and pepper. Stir in tomatoes and 3 tablespoons cilantro; cook and stir until tomatoes are just heated through, about 2 minutes. Spoon tofu scramble onto 2 plates; sprinkle queso fresco on top. Garnish with the remaining cilantro.