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Butternut + Fennel Tofu Scramble
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Roasted butternut squash, crispy fennel, and crumbled tofu make up this inspired dish.

Course: Breakfast
Servings: 2 people
  • 1/4 cup fennel sliced thin
  • 1/2 yellow onion sliced thin
  • 1/2 cup butternut squash cut into small chunks
  • 1 small shallot sliced thin
  • 7 oz extra firm tofu
  • 1/8 tsp curry powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp dried basil
  • 2 tbsp nutritional yeast
  • 1/4 tsp salt + pepper each
  1. Drain tofu, pat dry, wrap in paper towels and place something heavy on top, such as a cast iron skillet, for 15 minutes.

  2. While tofu is draining, prepare sauce by adding sauce ingredients to a small bowl and adding enough water to make a pourable sauce. Set aside.

  3. Prep veggies and warm a large skillet over medium heat. Once hot, add 1-2 Tbsp olive oil and the butternut squash, onions, shallots, and fennel. Season with a pinch each salt and pepper and stir. Cook until softened - about 5 minutes.

  4. Once veggies are softened, add the tofu to one side of the pan and use a fork to crumble into bite-sized pieces. Sauté for 2 minutes.

  5. Add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.

Recipe Notes

Nutrition Information:
Serving size: 1/2 of the recipe    Calories: 127    Fat: 3.9g    Saturated fat: .8g    Carbohydrates: 15.1g    Sugar: 1.8g    Sodium: 21.7mg    Fiber: 5.2g    Protein: 11.8g