Summer Squash Tofu Scramble
A bright, and light way to start your morning in the summer
Equipment
- large pan
Ingredients
- 2 tbsp olive oil
- 1/2 small yellow onion chopped
- 1 clove garlic minced
- 1 Yellow squash (Straightneck squash) cut into 1/2 circles
- 1 small carrot grated
- 1 handful cherry tomatoes chopped
- 1/2 block extra firm tofu
- 2 tsp curry powder
- 1/2 tsp cumin
- salt and pepper to taste
- 1/2 lemon
Instructions
- Preheat a large pan with olive oil over medium heat. When hot, sauté onion until translucent, ~3 minutes. Add garlic and stir for 30 seconds.
- Add squash, carrots, and tomatoes, cook until they begin to soften ~3 minutes.
- Crumble tofu into pan, and cook for 5 minutes, stirring often to cover in oil.
- Add curry powder, cumin, lemon juice, and cook for another 2 minutes, stirring continuously to cover mixture in spices.
- Serve in bowls, and optionally garnish with avocado.