Spinach Tofu Scramble is a healthy and protein-packed breakfast or brunch option. It’s a delicious, plant-based alternative to scrambled eggs, loaded with spinach, spices, and vibrant flavors.
Ingredients:
- 1 block (14 ounces) firm tofu, drained and crumbled
- 2 tablespoons olive oil
- 2 cups fresh spinach, chopped
- 1/2 medium onion, finely diced
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin powder
- Salt and black pepper, to taste
- 1/4 cup unsweetened almond milk (or any plant-based milk)
- Optional toppings: diced tomatoes, avocado slices, or hot sauce
Instructions:
Prepare the Tofu:
- Press the tofu between paper towels to remove excess moisture. Crumble it into small pieces resembling scrambled eggs.
Sauté the Onion:
- Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
Add the Tofu and Spices:
- Add the crumbled tofu to the skillet and stir well. Sprinkle in the turmeric, smoked paprika, garlic powder, cumin, salt, and black pepper. Mix until the tofu is evenly coated with the spices.
Add the Spinach:
- Stir in the chopped spinach and cook for 2-3 minutes, or until the spinach wilts.
Add Almond Milk:
- Pour in the almond milk to make the scramble creamier. Stir and cook for another 1-2 minutes until heated through.
Serve:
- Transfer the tofu scramble to plates and top with your favorite toppings, like diced tomatoes, avocado slices, or hot sauce. Serve warm with toast or roasted potatoes.
Tips:
- For extra flavor, add nutritional yeast for a cheesy taste.
- Swap spinach with kale or Swiss chard for variety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
