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.

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Kundalini Yoga in the Loop

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410 South Michigan Avenue Suite 514

Chicago, IL 60605

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