Vegan Tofu Scramble with Italian Herbs and Polenta

A flavorful vegan tofu scramble seasoned with Italian herbs, served over creamy polenta.

30m4 servings

Contains soyDAIRY-free

320 cal|20g protein|35g carbs|12g fat|4g fiber

Ingredients

1 block Firm tofu
2 tbsp Olive oil
1/2 medium Onion
2 cloves Garlic
2 tsp Italian seasoning
1/4 tsp Turmeric powder
2 tbsp Nutritional yeast
1 cup Polenta
4 cups Vegetable broth
1/2 tsp Salt
1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Press the tofu to remove excess water. Crumble the tofu with your hands.
2Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened.
3Add the crumbled tofu, Italian seasoning, turmeric powder, nutritional yeast, salt, and pepper to the skillet. Cook, stirring occasionally, until heated through and slightly browned.
4While the tofu is cooking, bring the vegetable broth to a boil in a saucepan. Gradually whisk in the polenta and reduce heat to low.
5Cook, stirring constantly, until the polenta is thick and creamy.
6Serve the tofu scramble over the polenta.

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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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