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Vegan Tofu and Spinach Scramble

Prep Time
15 min
Cook Time
10 min
Yields
2 servings

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.

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ingredients

1 14-oz
package firm tofu, drained and cut into 1/2" cubes
½
tsp ground turmeric
Kosher salt and freshly ground black pepper
tsp ground cayenne pepper, optional
2
tbsp extra-virgin olive oil
3
scallions, thinly sliced, green and white parts separated
5
ounce fresh spinach, chopped (about 5 packed cups)
1
- 2 tsp fresh lemon juice
1
cup grape tomatoes, halved
½
cup fresh basil, roughly chopped
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directions

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.

Step 2

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.

Step 3

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.

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