Vegan Tofu and Spinach Scramble

This low-calorie breakfast scramble is high in fiber and protein. The lemon juice adds a little brightness. Serve with whole-wheat toast[ to round out the meal.]

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
2 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • One 14-ounce package firm tofu, drained and cut into 1/2-inch cubes
  • 1/2 teaspoon ground turmeric
  • Kosher salt and freshly ground black pepper
  • 1/8 teaspoon ground cayenne pepper, optional
  • 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 to 2 teaspoons fresh lemon juice
  • 1 cup grape tomatoes, halved
  • 1/2 cup fresh basil, roughly chopped
Directions

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.

Copyright 2014 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Healthy Weeknight Dinners