Tofu #Scramble #with #Spinach #& #Tomato
TOFU SCRAMBLE WITH SPINACH AND TOMATO
Our favourite vegan breakfast! Easy, 30-minute Tofu Scramble with Spinach and Tomato. Serve it plain, on bagels, toast, in burritos, etc.!
Tofu scrambles were my go-to breakfast at the weekend each time we've a bit extra time to linger and enjoy. They’re such a superb plant-based replacement for normal omelettes and scrambled eggs. I love how protein-packed, flavorful, and satisfying they're – genuinely retains me feeling (pleasantly) complete for hours after.
Plus it’s basically 9 meals and 30 minutes to make! Feel unfastened to switch round the spices – I’m a vast fan of cumin and smoked paprika so that’s what I use. (In addition to the turmeric and “cheesy” nutritional yeast which provides it the yellow color.) Eat it as is, or use it as burrito/taco filling, or on toast or bagels for a sandwich. So many first-rate options! It also super breakfast-for-dinner meal – exceptionally with a few Roasted Homestyle Breakfast Potatoes!
PIN
5 from 2 votes
TOFU SCRAMBLE WITH SPINACH & TOMATO
Our favourite vegan breakfast! Easy, 30-minute Tofu Scramble with Spinach and Tomato. Serve it plain, on bagels, toast, in burritos, etc.!
Author: Kaitlin - The Garden Grazer
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Category: Breakfast
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings:
3
INGREDIENTS
1 lb. extra-firm tofu
1 small onion
3 cloves garlic
2-3 roma tomatoes
1 tsp. cumin
1 tsp. smoked paprika
1/4 tsp. turmeric (more as desired)
1/4 cup nutritional yeast (I use this brand)
1 cup child spinach (or more)
Salt to taste
INSTRUCTIONS
Dice onion and mince garlic.
In a broad pan over medium-high heat, saute onion with a bit salt for 7-8 minutes. (I use about 3 Tbsp. water/veggie broth to saute for no-oil method.)
Meanwhile, take away a few of the extra liquid from tofu. Then crumble tofu and chop tomatoes.
Add garlic to the pan, and prepare dinner for 30 seconds.
Add crumbled tofu and tomato. Reduce warmth to medium and prepare dinner about 10 minutes, stirring occasionally. (Some would possibly stick at the backside but that’s normal.)
While the tofu is cooking, positioned the cumin, paprika, and turmeric in a small bowl. Add 1-2 Tbsp. water and stir to combine.
Add seasonings and nutritional yeast to the pan. Stir well.
Add spinach, stir, and prepare dinner one other 3 minutes till spinach is wilted.
Salt to style if needed.
NUTRITION PER SERVING (ESTIMATE)
Calories: 138kcal | Carbohydrates: 12g | Protein: 14g | Fat: 3g | Potassium: 592mg | Fiber: 3g | Sugar: 4g | Vitamin A: 42.2% | Vitamin C: 14.7% | Calcium: 9.4% | Iron: 22.7%
FULL LINK >>>>> https://www.thegardengrazer.com/2014/03/tofu-scramble-with-spinach-and-tomato.html
Our favourite vegan breakfast! Easy, 30-minute Tofu Scramble with Spinach and Tomato. Serve it plain, on bagels, toast, in burritos, etc.!
Tofu scrambles were my go-to breakfast at the weekend each time we've a bit extra time to linger and enjoy. They’re such a superb plant-based replacement for normal omelettes and scrambled eggs. I love how protein-packed, flavorful, and satisfying they're – genuinely retains me feeling (pleasantly) complete for hours after.
Plus it’s basically 9 meals and 30 minutes to make! Feel unfastened to switch round the spices – I’m a vast fan of cumin and smoked paprika so that’s what I use. (In addition to the turmeric and “cheesy” nutritional yeast which provides it the yellow color.) Eat it as is, or use it as burrito/taco filling, or on toast or bagels for a sandwich. So many first-rate options! It also super breakfast-for-dinner meal – exceptionally with a few Roasted Homestyle Breakfast Potatoes!
PIN
5 from 2 votes
TOFU SCRAMBLE WITH SPINACH & TOMATO
Our favourite vegan breakfast! Easy, 30-minute Tofu Scramble with Spinach and Tomato. Serve it plain, on bagels, toast, in burritos, etc.!
Author: Kaitlin - The Garden Grazer
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Category: Breakfast
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings:
3
INGREDIENTS
1 lb. extra-firm tofu
1 small onion
3 cloves garlic
2-3 roma tomatoes
1 tsp. cumin
1 tsp. smoked paprika
1/4 tsp. turmeric (more as desired)
1/4 cup nutritional yeast (I use this brand)
1 cup child spinach (or more)
Salt to taste
INSTRUCTIONS
Dice onion and mince garlic.
In a broad pan over medium-high heat, saute onion with a bit salt for 7-8 minutes. (I use about 3 Tbsp. water/veggie broth to saute for no-oil method.)
Meanwhile, take away a few of the extra liquid from tofu. Then crumble tofu and chop tomatoes.
Add garlic to the pan, and prepare dinner for 30 seconds.
Add crumbled tofu and tomato. Reduce warmth to medium and prepare dinner about 10 minutes, stirring occasionally. (Some would possibly stick at the backside but that’s normal.)
While the tofu is cooking, positioned the cumin, paprika, and turmeric in a small bowl. Add 1-2 Tbsp. water and stir to combine.
Add seasonings and nutritional yeast to the pan. Stir well.
Add spinach, stir, and prepare dinner one other 3 minutes till spinach is wilted.
Salt to style if needed.
NUTRITION PER SERVING (ESTIMATE)
Calories: 138kcal | Carbohydrates: 12g | Protein: 14g | Fat: 3g | Potassium: 592mg | Fiber: 3g | Sugar: 4g | Vitamin A: 42.2% | Vitamin C: 14.7% | Calcium: 9.4% | Iron: 22.7%
FULL LINK >>>>> https://www.thegardengrazer.com/2014/03/tofu-scramble-with-spinach-and-tomato.html
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