Tofu Scramble - Simply recipe made with baby spinach, diced tomatoes, and sauteed onions. Very quick and easy to make in under 30 minutes.
- 1 block/package firm tofu
- ½ small onion, diced
- 1 teaspoon coconut oil
- 2 tablespoons nutritional yeast
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ cup soy milk (or any non-dairy milk)
- your favorite veggies, chopped and diced
Rinse and drain the water from the package of tofu and pat the tofu dry with a paper towel.
In a medium skillet over medium-high heat, add the coconut oil until melted and then add the diced onion and cook until the onion becomes translucent and soft.
Next crumble the tofu by hand into small pieces in the skillet, allowing it to cook for 2 to 3 minutes stirring frequently. Add in all of the spices and nutritional yeast and cook until most of the liquid has evaporated and the mixture is beginning to brown.
Slowly pour in the non-dairy milk and allow the tofu scramble to cook until heated throughout about 2 minutes. Toss in your favorite veggies (I used spinach and tomatoes) and cook until they begin to soften a bit. Serve immediately.
Calories: 120kcal | Carbohydrates: 6g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Sodium: 158mg | Potassium: 116mg | Fiber: 2g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg