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Scrambled Tofu “Eggs”

1
Points® value
Total Time
18 min
Prep
10 min
Cook
8 min
Serves
1
Difficulty
Easy
Turmeric helps give this recipe a real “egg” look. If you can’t find black salt, use whichever type of salt you have on hand. Serve this dish over toast with a sprinkle of cheese, in a tortilla with rice and beans, or in a vegetable-and-grain bowl. It’s a tasty way to get some vegan protein into a meal.

Ingredients

Firm tofu

3 oz

Olive oil

1 tsp

Red onion

¼ cup(s), chopped

Baby spinach

½ cup(s), roughly chopped

Ground turmeric

¼ tsp

Black salt

⅛ tsp

Garlic powder

⅛ tsp

Black pepper

⅛ tsp

Tomato

¼ cup(s), chopped

Instructions

  1. Dry the tofu with a few paper towels (or a clean kitchen towel), press down lightly, and let it stand so some water can drain out; set aside.
  2. Heat the oil in a medium nonstick skillet over medium-low heat. Add the onion; cook, stirring, until soft, 3 to 4 minutes. Add the spinach; cook, stirring, until it begins to wilt, about 30 seconds. Add the drained tofu, turmeric, salt, garlic powder, and pepper; carefully mash the mixture with a fork until the pieces are broken down into a “scramble” consistency (be careful not to scratch the nonstick surface of your pan). Once the spices are combined, stir in the tomato; cook, stirring, until warmed through, 1 minute more. Serve immediately.
  3. Makes 1 serving.

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