Basil Tofu Scramble

Serves 3-4

In my world, there’s just nothing like tofu scramble. I have lots of variations that I do, which is part of what I love about it; you just can’t go wrong, flavor-wise. When you can get your hands on fresh herbs, however, you should keep the additions to a minimum and just let the harmonious green herbiness shine through. Any vegetables at all will do for tofu scramble, so below I’ve just written what I happened to use last night in this one.

1 pkg extra firm tofu

1 C panko bread crumbs

1/2 tsp salt

1 pkg baby bella mushrooms, sliced

3 green onions, sliced

1 zucchini, sliced

large handful of fresh basil

olive oil

Saute the onions, mushrooms, zucchini and basil in olive oil until soft; set aside.

Drain the tofu, pat dry, and half the brick horizontally, then cube. Mix the bread crumbs and salt in a shallow bowl. Toss the tofu cubes until coated, then combine in a frying pan with olive oil.

Let them brown for 3-5 minutes on each side before stirring. They should be nice and golden. When they’re done, add the vegetables back in and season to taste with additional salt, pepper or all-purpose seasoning salt.