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Photo of Fajita-style tofu scramble by WW

Fajita-style tofu scramble

0
Points® value
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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