Worthy’s Hot Pineapple Tofu Scramble

Featuring: Worthy’s Hot Pineapple Turmeric Salsa

This flavourful vegan dish is perfect for those relaxed Sunday mornings. Worthy’s Hot Pineapple Turmeric Salsa gives a sweet heat that pairs beautifully with the tofu and the burst of cherry tomatoes — leaving every bite better than the last.

Prep Time: 20 mins
Cook Time: 7–10 mins
Cool Time: 5 mins
Total Time: 35 mins
Servings: 4

What You Will Need

Ingredients

Spice Mixture:

1/4 cup warm water
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp chilli powder
1/2 tsp turmeric
1 pinch of salt

Cooked Mixture:

2 packages (8 oz.) extra firm tofu
1/2 cup thinly sliced red onion
1/2 cup thinly sliced orange bell pepper
2 tbsp avocado oil (any oil will work)

Toppings:

1/2 cup Worthy’s Hot Pineapple Turmeric Salsa
1/2 cup chopped cherry tomatoes
1/2 cup diced avocado
1 tbsp diced cilantro

Utensils

1 Large Skillet
1 Roll of Paper Towel
1 Small Bowl
1 Set of Measuring Tools
1 Knife

Directions

Step 1: Pat tofu dry between paper towels and set aside.

Step 2: In a small bowl, combine warm water, garlic powder, ground cumin, chilli powder, turmeric, and a pinch of salt. Set aside.

Step 3: Thinly slice the red onion and orange bell pepper and set aside.

Step 4: Place a large skillet over medium heat and add avocado oil.

Step 5: Once the oil is hot, add the onions and peppers to the skillet and cook until slightly softened.

Step 6: With your hands, crumble the tofu into chunks and add to the skillet with the vegetable mixture.

Step 7: Mix tofu and vegetables in the skillet to distribute the heat evenly.

Step 8: Evenly add the spice mixture to the skillet and stir to coat the tofu and vegetables.

Step 9: Cook for 7–10 minutes, until slightly browned, stirring occasionally.

Step 10: Serve in 4 bowls and top with diced cherry tomatoes, avocado, fresh cilantro, and Worthy’s Hot Pineapple Turmeric Salsa.

Step 11: Enjoy!