Vegan Tofu and Spinach Scramble
- Level: Easy
- Yield: 2 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 320 calorie
- Total Fat
- 23 grams
- Saturated Fat
- 3 grams
- Sodium
- 900 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 5 grams
- Protein
- 21 grams
- Sugar
- 3 grams
- Total: 25 min
- Active: 25 min
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, 1/4 teaspoon salt, 1/2 teaspoon black pepper 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.