Tofu Scramble with Spinach & Tomato
This easy Tofu Scramble is so satisfying and protein-packed. It is great served with homestyle potatoes, on bagels or toast, in breakfast burritos, etc.
- 1 lb. extra-firm tofu
- 1 small onion
- 3 cloves garlic
- 2-3 roma tomatoes
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/4 tsp. ground turmeric (more as desired)
- 1/4 cup nutritional yeast
- 1 cup baby spinach (or more)
- Salt to taste
Dice onion and mince garlic.
In a large pan over medium-high heat, sauté onion with a little salt for 7-8 minutes. (I use about 3 Tbsp. water/veggie broth to sauté for no-oil method.)
Meanwhile, remove some of the excess liquid from tofu. Then crumble tofu and chop tomatoes.
Add garlic to the pan, and cook for 30 seconds.
Add crumbled tofu and tomato. Reduce heat to medium and cook about 10 minutes, stirring occasionally. (Some may stick on the bottom but that’s normal.)
While the tofu is cooking, put the cumin, paprika, and turmeric in a small bowl. Add 1-2 Tbsp. water and stir to combine.
Add seasonings and nutritional yeast to the pan. Stir well.
Add spinach, stir, and cook another 3 minutes until spinach is wilted.
Salt to taste if needed.
Calories: 131 kcal | Carbohydrates: 12 g | Protein: 14 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Potassium: 557 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 1620 IU | Vitamin C: 12 mg | Calcium: 83 mg | Iron: 3 mg