Wondering how to make tofu work for you? Start here 🙂

Tammy, a plant-based registered nurse and Food for Life instructor—affectionately known as “Tofu Tammy”—shared her insights on tofu for our ICNM expert interview series with plant-based dietitian Xavier Toledo, MS, RD, LDN (@DietitianX).

She also broke down her easy go-to Southwest Tofu Scramble recipe, perfect for a plant-powered breakfast!

Southwest Tofu Scramble Ingredients:

1 block organic extra-firm or firm tofu, pressed and crumbled into bite-sized pieces
1 can organic fire-roasted tomatoes (with juice, not drained)
Red and green bell peppers, cubed (quantity to taste)
1 can tri-bean mix (pinto, kidney, black beans), drained and rinsed
1-2 tbsp nacho cheese nutritional yeast (or to taste)
1 onion (red, white, or yellow), diced
1/2 tsp turmeric
Taco seasoning to taste
Salt and pepper to taste
Soy milk (adjust for desired consistency)

Stay tuned for more plant-based tips and insights from experts in the field. 🌱

#ICNM #ICNM24 #ICNM2024 #recipe #plantbased #WFPB #PCRM #vegan #tofu

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