Fajita-style tofu scramble
0
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
If you’re a fan of veggie-packed egg scrambles, try our plant-based tofu version. Relying on frozen veggies and prewashed greens, it’s a cinch to prep and quick to cook. While the turmeric is optional, its yellow hue does give the tofu more of a scrambled egg appearance.
Ingredients
Olive oil
1 tsp(s)
Frozen pepper and onion blend
2 cup(s)
Baby spinach
5 oz
Firm tofu
14 oz, crumbled
Nutritional yeast
2 tbsp(s)
Kosher salt
¾ tsp(s)
Ground cumin
½ tsp(s)
Ground turmeric
¼ tsp(s), optional
Instructions
1
Heat the oil in a large nonstick skillet over medium. Add the frozen peppers and onions (no need to thaw); cook until softened, about 3 minutes. Gradually add the spinach, tossing frequently until the spinach just wilts. Place the vegetable mixture in a colander to drain.
2
Return the skillet to medium heat. Add the tofu and sprinkle with the nutritional yeast, salt, cumin, and turmeric. Cook until thoroughly heated, 2 to 3 minutes, stirring frequently. Return the vegetable mixture to the pan and stir gently to combine.
3
Serving size: about 1 cup
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