Tofu Scramble with Spinach and 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.
Servings3
Ingredients
- 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
Instructions
- 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.
Nutrition Per Serving (Estimate)
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