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:

Quickview
330k Calories
21g Protein
23g Total Fat
12g Carbs
100% Health Score
Limit These
Calories
330k
17%

Fat
23g
36%

  Saturated Fat
3g
19%

Carbohydrates
12g
4%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
268mg
12%

Get Enough Of These
Protein
21g
42%

Vitamin K
438µg
418%

Vitamin A
8201IU
164%

Manganese
0.9mg
45%

Vitamin C
36mg
45%

Folate
173µg
43%

Calcium
354mg
35%

Iron
5mg
30%

Vitamin E
4mg
28%

Potassium
680mg
19%

Fiber
4g
19%

Magnesium
76mg
19%

Vitamin B6
0.24mg
12%

Vitamin B2
0.18mg
10%

Copper
0.18mg
9%

Phosphorus
66mg
7%

Vitamin B1
0.1mg
7%

Vitamin B3
1mg
6%

Zinc
0.67mg
4%

Vitamin B5
0.14mg
1%

Selenium
0.91µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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