Tuscan Tofu Scramble is easy to make and delicious. Today marks one year as a vegan for me. I lost 34 pounds and I’ve kept it off. My cholesterol is down. My blood pressure is down. My risk for heart disease and diabetes is really low. Eating a plant-based, whole foods diet is sustainable.
I took the vegan challenge after watching the documentary, “Vegucated.” The other night I watched the show again. After a year of living this lifestyle, I saw it through a different perspective. I really do care about the cruelty humans impose on cows, pigs and goats. I care about the chickens and fish. More so than ever, I’ve embraced the mantra, “Do no harm.” The value in embracing a lifestyle where you attempt to do no harm is that you feel better about your life. I’m not only healthier for being a vegan, I’m happier.
Now about this meal … Dr. Joel Fuhrman is the featured M.D. in the Vegucated film. It turns out he has a book, “Eat to Live,” and a companion cookbook. Both were available in our local library. So today’s meal is from page 72 of his cookbook: Tuscan Tofu Scramble.
3 whole scallions, diced
1/2 cup finely chopped bell pepper
1 medium tomato, chopped
2 cloves garlic, minced
2 cups firm tofu, drained and cubed (I used my homemade tofu!)
No-salt seasoning to taste
1 tablespoon nutritional yeast
1 handful raw spinach, chopped
1 teaspoon Bragg’s Liquid Aminos
Freshly ground pepper to taste
In a large skillet over medium heat, sauté scallions, peppers, tomato and garlic in 1/4 cup water for five minutes. Add remaining ingredients and cook for another five minutes. Serves two.