top of page

Cast Iron Skillet Tofu Scramble

Updated: May 10, 2021

I don’t know what it is about a cast iron skillet but I started using one during COVID quarantine and it’s my favorite kitchen item now!


We had no water briefly yesterday as I was prepping lunch, so I had to grab washed and ready items to make something to eat. The result was delicious!

Heat a whole wheat wrap in the skillet, warming both sides, and set it aside (I used a Flatout high-protein wrap)


Pour some extra virgin olive into the skillet and, once it’s hot, add:

1/2 medium white onion, diced

3 shiitake mushrooms, diced

1/4 tomato, chopped

2 servings of extra firm tofu, chopped


Sauté the onions until they start to brown and then add the mushroom and tomato In another couple of minutes, add the tofu.


Mix in some dried herbs (I used parsley and chives) and a little salt


Sprinkle the top with plant-based Parmesan


Make some room and heat some diced avocado (trust me...even grilling it is good!)


A add your tortilla in an empty corner to reheat just a bit and you’re done!


Breakfast, lunch or brunch is served! (Happily, the water came back so I was able to clean up after!)


Recent Posts

See All
Warm Mushroom Salad over Kale

This is a play on a warm mushroom salad over kale rather than spinach, with both vegan bacon and vegan feta cheese, and freshly squeezed...

 
 
 

Comments


bottom of page