Start your day with a burst of plant-based energy and a boost of nutrients with our Spinach and Tofu Scramble. This vibrant and savory dish is a delightful alternative to traditional scrambled eggs, offering the perfect combination of protein-rich tofu, nutrient-packed spinach, and a medley of aromatic spices. Packed with flavor and wholesomeness, this Spinach and Tofu Scramble is an embodiment of the plant-based lifestyle that proves you can enjoy a hearty and satisfying breakfast while staying true to your health-conscious choices.
Spinach and Tofu Scramble Recipe:
- 1 block (14 oz) firm tofu, drained and crumbled
- 2 cups fresh baby spinach, chopped
- 1 small onion, finely chopped
- 1 small bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
- 2 tablespoons olive oil or cooking oil of choice
- Fresh chopped parsley or chives for garnish
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and sauté for a few minutes until translucent.
- Add the diced bell pepper and minced garlic to the skillet. Sauté for another 2-3 minutes until the bell pepper is slightly softened.
- Add the crumbled tofu to the skillet. Use a spatula to break it into smaller pieces, resembling scrambled eggs.
- Sprinkle the turmeric powder, cumin powder, paprika, salt, and pepper over the tofu. Mix well to evenly distribute the spices and give the tofu its vibrant color.
- Cook the tofu mixture for about 5-7 minutes, allowing the flavors to meld and the tofu to absorb the spices.
- Add the chopped baby spinach to the skillet and mix it into the tofu mixture. Let it cook for a few more minutes until the spinach is wilted.
- If using nutritional yeast, stir it into the scramble to add a cheesy flavor and a boost of nutrients.
- Taste and adjust the seasoning as needed.
- Once everything is heated through and well combined, remove the skillet from the heat.
- Serve the Spinach and Tofu Scramble hot, garnished with fresh chopped parsley or chives for a burst of color and flavor.
- Servings: 2 servings
- Serving Size: 1/2 of the recipe
- Calories: ~220
- Total Fat: ~14g
- Saturated Fat: ~2g
- Cholesterol: 0mg
- Sodium: ~250mg
- Total Carbohydrates: ~13g
- Dietary Fiber: ~5g
- Sugars: ~4g
- Protein: ~15g