Greek Tofu Scramble


  • Olive oil to saute

  • 2 garlic cloves, crushed

  • 1 medium onion, diced

  • 1 tsp fresh mint, minced

  • 1 tsp fresh oregano, minced (or 1/2 tsp dried)

  • 1/2 tsp turmeric

  • 1 cup diced tomatoes

  • 1 cup chopped spinach

  • 1/2 cup chopped parsley

  • 4 scallions, cut into small rounds

  • 1/2 cup feta cheese

  • 1 box extra firm tofu (use fresh, not frozen)

  • Dash of red pepper flakes (if wanted)

  • Salt and Pepper to taste

  1. Heat the oil in a large saucepan and cook the onions and garlic until soft.

  2. Add the mint, oregano, turmeric, and red pepper flakes to the pan. Cook for another 5 minutes.

  3. Add the tofu to the pan, tearing it into small bits.

  4. Add the spinach, tomatoes, and parsley to the pan.

  5. Bring to a boil, then simmer for 30 minutes or more - to reduce the excess water in the pan.

  6. Serve hot, fold-in the scallions and feta cheese just prior to serving.

6 views

Recent Posts

See All

Chickpea Fritters with Tikka Sauce (serves 4)

Served December 2, 2007. Source: "The New Vegetarian Cookbook" by Nadine Abensur. For the Fritters 1 cup dried chickpeas soaked overnight (do not cook) 2 cups cooked chickpeas 2 TBL tikka sauce (see

Chole - Spicy Chickpeas (Serves 4-6)

Served November 18, 2007. Source: "Caliente Cafe - Vegetarian Recipes from New Mexico" by Catherine Williamson. 2 TBL olive oil 2 large tomatoes, chopped 1 large yellow onion, chopped 2 tsp lime juic

Walnut Balls - Substitute for meat balls

Preheat oven to 350 degrees. Grind in a food processor in order: 1 cup walnuts (or raw, unsalted sunflower seeds) 3/4 cup minced onion 1 big clove of garlic, peeled 1 stalk celery, without leaves Comb

Kundalini Yoga in the Loop

Fine Arts Building (FAB)

410 South Michigan Avenue Suite 514

Chicago, IL 60605

312-922-4699

info@shaktakaur.com

  • Black Facebook Icon
  • LinkedIn - White Circle
  • White Twitter Icon
  • Black Instagram Icon

©2020 by Shakta Kaur

Privacy Policy