Tofu Scramble Flatbread

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 12

Ingredients

14 ounces Tofu, firm, drained and crumbled with a gloved hand
4 tablespoons Olive oil, divided
2 teaspoons Turmeric
½ cup Onion, yellow, chopped small
1 tablespoon Garlic, minced
½ cup Red bell pepper, chopped small
1 pound Baby spinach, rough chop
1 tablespoon Tamari sauce
1 cup Non-dairy mozzarella, shredded, optional
6 pieces Vegan naan or flatbread
10 ounces Vegan sausage crumbles, optional
2 cups Salsa, optional

Preparation

1. Heat 1 tablespoon of olive in a medium skillet.
2. Add chopped onions, garlic, and red bell pepper to the skillet and sweat for 3-4 minutes.
3. Add chopped spinach and tamari to the onions and peppers.
4. If using the sausage crumbles, add to the vegetable mixture and cook for 2-3 minutes
5. In another skillet heat 1 tablespoon olive.
6. When hot add the turmeric and let sizzle for 2-3 minutes.
7. Add crumbled tofu. Stir occasionally until blended and hot.
8. Add vegetable and sausage mixture to tofu and toss. Remove from heat.
9. Brush naan or flatbread using the 2 tablespoon of olive oil and heat in a 350-degree oven for 2-3 minutes.
10. Remove naan or flatbread and put ½ cup of tofu mixture on each half.
11. Top with non-dairy mozzarella or alternative cheese option and put back in over for 3-4 minutes.
12. Remove from oven. Top each flat bread with salsa if desired.

Nutrition information

Calories: 272 Total Fat: 11.5g Saturated Fat: 2.3g Monounsaturated Fat: 4.5g Polyunsaturated Fat: 2g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 32g Fiber: 3.8g Total Sugar: 4g Protein: 12g Sodium: 628mg Vitamin A: 194μg Vitamin C: 21mg Calcium: 168mg Iron: 4mg Folate: 86μg