Tofu Scramble 🍳

Name: Tofu Scramble 🍳
Cuisine: Asian
Ingredients: 14 oz firm tofu, drained and crumbled; 1 tbsp olive oil; 1/4 cup diced bell pepper; 1/4 cup diced tomato; 2 cups chopped spinach; 1/4 cup nutritional yeast; 1/2 tsp turmeric; 1/2 tsp garlic powder; 1/4 tsp black salt (kala namak) or regular salt; 1/4 tsp black pepper, to taste; Optional whole grain toast; Optional chimichurri sauce; Optional soy chorizo (or) saus'age patties

6 steps

Updated at: Sat, 30 Mar 2024 03:25:01 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories322 kcal (16%)

Total Fat16.3 g (23%)

Carbs11.9 g (5%)

Sugars2.3 g (3%)

Protein32.3 g (65%)

Sodium390.2 mg (20%)

Fiber6.8 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

14 ozfirm tofu

1 Tbspolive oil

¼ cuptomato

2 cupsspinach

¼ cupnutritional yeast

½ tspturmeric

½ tspgarlic powder

¼ tspblack salt

kala namak, or regular salt

¼ tspblack pepper

Optional, saus'age patties

Instructions

Step 1

Wrap tofu in a paper towel or kitchen towel and cover with something heavy to drain excess water, or use a tofu press.

Step 2

Heat olive oil in a large non-stick skillet over medium heat. Add the bell peppers and tomatoes and sauté for 3-4 minutes until tender.

Step 3

Stir in the crumbled tofu, diced tomato, and chopped spinach. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and the spinach is wilted.

Step 4

Add the nutritional yeast, turmeric, garlic powder, and salt to the tofu mixture. Stir to combine and season with pepper to taste.

Step 5

Cook for an additional 2-3 minutes, allowing the flavors to meld.

Step 6

Serve the tofu scramble hot, drizzled with fresh chimichurri sauce, if desired. Enjoy with toast, avocado, or your favorite vegan breakfast sides.

View on veginnercooking.com

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