Vegan Tofu and Spinach Scramble
Vegan Tofu and Spinach Scramble is a breakfast that serves 2. One serving contains 331 calories, 21g of protein, and 23g of fat. For $3.61 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 25 minutes. 61 person have tried and liked this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Head to the store and pick up lemon juice, grape tomatoes, kosher salt, and a few other things to make it today. It is brought to you by Foodnetwork. Overall, this recipe earns an awesome spoonacular score of 99%. Try Vegan Tofu Scramble, The Vegan Popeye Tofu Scramble, and Tofu Scramble for similar recipes.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 cup fresh basil, roughly chopped
1 cup grape tomatoes, halved
1/8 teaspoon ground cayenne pepper, optional
1/2 teaspoon ground turmeric
Kosher salt and freshly ground black pepper
1 to 2 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil
3 scallions, thinly sliced, green and white parts separated
5 ounces fresh spinach, chopped (about 5 packed cups)
1 14-ounce package firm tofu, drained and cut into 1/2-inch cubes
Equipment:
bowl
frying pan
Cooking instruction summary:
Combine the tofu, turmeric, 1/2 teaspoon black pepper, 1/4 teaspoon salt and cayenne if using in a medium bowl. Toss well to combine and set aside. Heat the oil in a large nonstick skillet over medium-high heat. Add the scallion whites and cook, stirring, until soft, about 1 minute. Add the tofu mixture and cook, stirring occasionally, until the tofu is lightly browned and resembles scrambled eggs, about 5 minutes. Add the spinach, lemon juice and 1/2 teaspoon salt and stir until the spinach is wilted, about 1 minute. Add the tomatoes and scallion greens and stir until the tomatoes are just heated through and begin to soften, about 1 minute. Remove from the heat, add the basil and stir to combine. Season with salt and pepper.
Step by step:
1. Combine the tofu, turmeric, 1/2 teaspoon black pepper, 1/4 teaspoon salt and cayenne if using in a medium bowl. Toss well to combine and set aside.
2. Heat the oil in a large nonstick skillet over medium-high heat.
3. Add the scallion whites and cook, stirring, until soft, about 1 minute.
4. Add the tofu mixture and cook, stirring occasionally, until the tofu is lightly browned and resembles scrambled eggs, about 5 minutes.
5. Add the spinach, lemon juice and 1/2 teaspoon salt and stir until the spinach is wilted, about 1 minute.
6. Add the tomatoes and scallion greens and stir until the tomatoes are just heated through and begin to soften, about 1 minute.
7. Remove from the heat, add the basil and stir to combine. Season with salt and pepper.
Nutrition Information:
covered percent of daily need
