Breakfast
Veggie Tofu Scramble
Crumbled tofu cooked with onion, peppers and spinach and tinted gold with turmeric. A hearty egg-free breakfast.
⏱ 22 min (10 min prep, 12 min cooking)
🍽 Serves 4 · about 3/4 cup
quickmake ahead
vegetarianvegangluten freedairy free
ContainsSoybeans. Check the labels on what you buy; brands differ.
Ingredients
Scramble
- 1 tbsp Olive oil
- ½ Yellow onion, diced
- ½ Red bell pepper, diced
- 14 oz Firm tofu, firm, drained and patted dry
- ½ tsp Ground turmeric
- ½ tsp Garlic powder
- ½ tsp Table salt
- ¼ tsp Ground black pepper
- 2 cup Baby spinach
- ½ cup Shredded cheddar (optional)
To serve
- 4 slice Sandwich bread, whole wheat, toasted (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large nonstick skillet, fork.
- Heat the oil in a skillet over medium heat. Cook the onion and pepper 5 minutes.
- Crumble the tofu into the pan with your hands, in small and large pieces. Sprinkle with the turmeric, garlic powder, salt and pepper and cook, stirring, 5 minutes, until hot and a little dry.
- Stir in the spinach until wilted. Top with cheese if you like and serve with toast.
Make aheadKeeps 4 days in the fridge. Reheat to 165°F.
↺ LeftoversRoll it in a tortilla with salsa for a breakfast burrito.
🧒 With kidsA spoon of ketchup or salsa on top helps first-timers.
Gluten-free swapServe with gluten-free toast.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.