Italian Tofu Scramble with Potatoes, Zucchini & Cherry Tomatoes

Directions

1. Press the tofu by wrapping it in towels and weighting it, then set aside while you prep the vegetables.
2. Wash and dry the produce to remove any debris.
3. Dice the potatoes into small cubes and start them in a saucepan with enough water to cover; bring to a boil, simmer 7 minutes, then drain and set aside.
4. Heat a large skillet over medium heat.
5. Peel and dice the onion; peel and mince the garlic.
6. When the skillet is hot, add a drizzle of olive oil and cook the onion and garlic until just softened, 2–3 minutes.
7. Halve the zucchini lengthwise, then slice into half-moons and add to the pan with the dried herbs; stir to combine.
8. Crumble the pressed tofu into the skillet and add the pre-cooked potatoes; cook, stirring occasionally, until everything is heated through and the veggies are tender, about 5–7 minutes.
9. Cut the grape tomatoes in half and stir them into the skillet off the heat to keep their freshness.
10. Taste and adjust salt if needed, then divide the scramble between plates and serve.