Scrambled Tofu “Eggs”
3
Points®
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
0.25 cup(s), chopped
Baby spinach
0.5 cup(s)
Ground turmeric
0.25 tsp
Black salt
0.125 tsp
Garlic powder
0.125 tsp
Black pepper
0.125 tsp
Tomato
0.25 cup(s)
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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