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3 from 2 votes

Butternut Tofu Scramble with Avocado

Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

  • 1 pound extra-firm, water-packed tofu
  • 2 tablespoons olive oil
  • 1 1/2 cups peeled and cubed butternut squash (cut into small, 3/4-inch cubes)
  • 1 medium onion, diced
  • 1/4 medium red or yellow bell pepper, diced
  • 1 1/2 teaspoon dried basil
  • 1 1/2 teaspoon dried oregano
  • 1 1/2 teaspoon dried parsley
  • 1 1/2 teaspoon granulated onion
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon dried cilantro or 2 teaspoons fresh minced
  • 1/4 teaspoon granulated garlic
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 1 large Roma tomato or about 7 cherry tomatoes, halved
  • 2 green onions, sliced
  • 1 small ripe avocado, diced small

Instructions

  • Place tofu in colander to drain and set aside. OR gently press out water using a tofu press.
  • In a large, wide-bottom pot, heat oil over medium-high heat. When oil is warm, add diced squash and briefly stir to coat squash with oil. Saute for 3 minutes, stirring occasionally.
  • Dice onion and pepper and add to squash. Stir.
  • Squeeze excess liquid from tofu and crumble over vegetables.
  • Add seasonings and mix well.
  • Cook over medium high to high heat, stirring occasionally, for 8 to 10 minutes or until vegetables are tender and some of the tofu is very lightly browned. See note.
  • Stir in minced garlic and cook for one minute.
  • Stir in cherry tomatoes. Cook until tomatoes are warm (about one minute) and then remove from heat.
  • Serve topped with green onions and avocado.

Notes

Be sure to squeeze as much liquid as possible out of the tofu.