Tofu Scramble With Broccoli and Artichoke

Trader Joe’s has a slew of amazing new products including artichoke hearts and ginger caramel popcorn. The latter has been buzzed about throughout the store itself and of course on Instagram, all vegans are spreading love and joy. The artichoke hearts are amazing too. These curled floral looking buds are ready to go in any salad, pasta dish, whatever. I added them to my broccoli tofu scramble, pleased by the soft, creamy texture of the artichokes in contrast to the slight crunchy notes of broccoli. For a little color, I suggest adding juicy tomato slices or steamed, sweet carrots.

Tofu Scramble With Broccoli and Artichoke Ingredients and Preparation

1 cup frozen broccoli, cooked
half of 12.9oz package Trader Joes Tapas Style Artichoke Hearts
1/2 block extra firm tofu, crumbled
3 tablespoon nutritional yeast
2 tablespoon almond milk (or any dairy free milk)
1 teaspoon minced garlic
1 teaspoon Italian Seasonings
1 teaspoon turmeric
1 teaspoon pink salt
1/4 teaspoon black pepper

In a medium sized bowl, mix all ingredients together.
Toss the tofu scramble into a hot pan or skillet and stir every few minutes or so. Cover if desired.
In about 12 minutes, tofu scramble should be ready to devour.

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