Anti-Inflammation Garlicky Tofu Scramble
This anti-inflammation recipe combines firm tofu with green onions and a vibrant herb salad, making a quick, healthy, and flavorful meal. Packed with anti-inflammatory ingredients like garlic, fresh herbs, and lime juice, this dish is perfect on its own or served with brown rice for a more filling option.
Equipment
- Sauté pan
- Paper towels
Ingredients
- 3 Tbsp fresh-pressed coconut oil or extra-virgin olive oil
- 3 green onions white and green parts, thinly sliced on the bias
- 3 garlic cloves peeled and thinly sliced
- 1 15-oz package firm tofu, thoroughly drained and diced into ½-inch pieces
- Kosher salt to taste
- 1 cup mung bean sprouts
- 2 Tbsp chopped mint
- 2 Tbsp chopped parsley
- 1 Tbsp lime juice plus more as needed
Optional Additions:
- Fish sauce for serving
- Cooked brown rice for serving
- Poached eggs for serving
Instructions
- Heat the coconut oil in a cold sauté pan and add the white parts of the green onions and garlic. Turn the heat to low and sauté, stirring occasionally, until lightly browned and softened, about 4 minutes.
- Add the tofu and a pinch of salt. Turn the heat to medium and cook, stirring occasionally, until the tofu is heated through and coated in the oil, about 3 minutes.
- Stir in the mung bean sprouts and warm for 1 minute.
- Add the green parts of the green onions, mint, parsley, and lime juice. Stir to combine and taste, adjusting with additional lime juice or fish sauce if desired.
- Serve as is or over cooked brown rice with poached eggs for a heartier option.
Notes
Tofu Tip: For the best texture, press the tofu with paper towels to remove excess moisture before cooking.
Flavor Adjustments: Add a pinch of turmeric or ginger for an extra anti-inflammatory boost.
Serving Ideas: Pair with a side of leafy greens or a light salad for a complete meal.
Tried this recipe?Let us know how it was!