Tofu Scramble
Made with protein rich tofu, tender crisp sautéed bell peppers, and nutritious fresh spinach. It's a tasty alternative to scrambled eggs yet I'd dare say equally as delicious!
Servings: 3
Ingredients
- 14 to 16 oz. block firm tofu, drained
- 2 Tbsp olive oil, divided
- 1 medium red bell pepper, chopped (1 cup)
- 3/4 cup chopped green onions
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper
- 3 cups slightly packed (3 oz) baby spinach
- 1 Tbsp nutritional yeast*
Instructions
- Wrap tofu in several layers of paper towel and let rest about 5 to 10 minutes while chopping and preparing ingredients. Then break tofu into small pieces.
- Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Add bell pepper and saute, tossing just occasionally, until about halfway tender and darkened in spots, about 4 minutes. Scoot bell pepper to the side.
- Drizzle in remaining 1 Tbsp olive oil, add tofu and green onions. Sprinkle over turmeric, chili powder, smoked paprika and garlic powder, season with salt and pepper to taste. Cook and toss entire mixture occasionally for 5 minutes.
- Add in spinach and nutritional yeast, toss and cook 1 minute more.
Notes
For one more boost of flavor you can also include 2 tsp fresh lemon juice along with the nutritional yeast.