You know those mornings when you realize you really need to get to the grocery store? When you open the refrigerator, sure you have tofu, to find there is none? When you open the crisper to see the final fresh produce for the week is a single onion and two potatoes?
That was me Saturday morning. I was up early because I had a big day ahead of me: work on a writing project at the office for four hours, go to a radio interview in the afternoon (you can listen to my interview on KVOR’s Table Talk here!), then drive to Denver for an art opening that night.
I wanted tofu scramble – the perfect breakfast to fuel me for the long day, in my humble opinion. But no tofu! Not even in my freezer! I did spy, however, a package of Tofu Shirataki Spaghetti, an impulse buy from a shopping trip a couple of weeks ago, and an idea was born.
Tofu Spaghetti Scramble
Prep Time: 10 minutes
Cook Time: 6 minutes at pressure
Keywords: pressurecooker breakfast vegan tofu
Ingredients (serves 4)
- 1 package Tofu Shirataki Noodles, rinsed well and drained
- 2 large potatoes, quartered and then diced
- 1 cup onion, cut into half-moon slices
- 1 cup frozen green beans
- 1 teaspoon dried turmeric
- 1 teaspoon tomato powder
- 1/4 cup nutritional yeast flakes
- 3/4 cup vegetable broth
- Salt & Pepper, to taste
Instructions
Place all ingredients in a pressure cooker. Cover, bring to pressure, and cook at pressure for 6 minutes. Remove from heat. If pressure doesn’t come down in 5 minutes, use a quick release.
If you’re not using a pressure cooker, just make this in the same way you would usually make a tofu scramble. If tofu scrambles are new to you, check out my video:
4 thoughts on “Tofu Spaghetti Scramble”
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Fun! I never know what the heck to do with shirataki noodles! I always buy them on impulse too! I’m pinning this!
Thanks, Bianca! xo
This might even make those weird noodles edible!
Ha! I actually like to bake them tossed in nutritional yeast. Kind of like an odd not-tuna noodle casserole! 🙂