A good tofu scramble should be a staple in every vegan bodybuilder's meal prep.  It's truly the perfect meal for a meatless meathead.  Tons of protein, tons of veggies and tons of flavour.

This recipe has been taken out of my eBook "Jacked on the Beanstalk: Plant-Based Fuel for Vegan Athletes" and shared publicly with you fine folks.  You're welcome!  Yes, I am that kind.  But only because I love my meatless meathead brethren and I truly love tofu scramble.  And I firmly believe (as firm as the brick of tofu used in this recipe) that the entire world must share the love for this wondrous vegan bodybuilding recipe too.  And then hopefully buy my eBook. ;)

So without further ado, here's the recipe.

Shorkey's "Jacked on the Beanstalk" Tofu Scramble

Ingredients (2 – 4 servings):

1 tbsp extra virgin olive oil
1 cup chopped onion
4 garlic cloves (minced)
½ cup chopped bell pepper
½ cup sliced white mushrooms
1 cup fresh or frozen spinach
300 gram package extra-firm tofu (water pressed out then cubed)
1 tsp smoked paprika
2 tbsp nutritional yeast
1 tbsp Bragg Liquid Aminos (healthy, low-sodium soy sauce substitute)
1 tsp black pepper

Method:

Don't forget to press the water out of your tofu if you want it to have a nice texture. You can either wrap it in paper towel / weigh it down with a heavy book OR use an actual tofu press! THIS is the one that I own (and love) from TofuBud.com and if you enter the code JACKED10 at checkout, you get 10% off. 

Heat oil in large fry pan over medium-high heat. Add onion and garlic and sauté for 2 – 3 minutes until garlic is lightly browned. Add tofu, vegetables & remaining ingredients and cook until veggies are tender.

-Sam Shorkey, Jacked on the Beanstalk.

**Recipe photo by Christine Mcavoy**