Name: Tofu & Vegetable Scramble
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 servings
Cuisine: American
Ingredients: 1.5 teaspoons extra-virgin olive oil; 5 ounces extra-firm tofu, drained and cubed; 1 cup chopped vegetables, such as zucchini, mushrooms and onions; 0.5 teaspoon spice of choice, such as chili powder or ground cumin; Pinch of ground pepper; 0.33333334326744 cup canned chickpeas, rinsed; 0.25 cup pico de gallo or salsa; 0.25 cup shredded Cheddar cheese, preferably sharp (1 oz.); 1 dash Hot sauce and chopped cilantro to taste

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

Question 3

Can I make this dairy-free?

Accepted Answer

Yes. Use a plant-based alternative for the dairy ingredients — nutritional yeast or dairy-free cheese work well as substitutes.

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