Tofu and Veggie Scramble

Tofu and Veggie Scramble

Basic Information

• Servings: 2
• Serving Size: 1 cup
• Difficulty: 2
• Budget: 3
• Prep Time: 10
• Cook Time: 10
• Total Time: 20
• Meal Type: Breakfast

Diet Types

• Vegan
• Vegetarian
• Dairy-Free
• Plantstrong
• Flexitarian
• Pescatarian
• Halal
• Kosher
• Ornish

Equipment

• Medium skillet
• Spatula
• Knife
• Measuring spoons

Ingredients

1. 8 ounces firm tofu, crumbled
2. 1 cup spinach, chopped
3. 1/2 cup bell pepper, diced
4. 1 tablespoon olive oil
5. 1/4 teaspoon turmeric
6. 1/4 teaspoon salt
7. 1/4 teaspoon black pepper

Directions

1. In a medium skillet over medium heat, heat olive oil.
2. Add bell pepper and sauté until softened, about 3-4 minutes.
3. Add crumbled tofu, spinach, turmeric, salt, and pepper, stirring to combine.
4. Cook, stirring occasionally, until tofu is heated through and spinach is wilted, about 5 minutes.
5. Divide into two bowls and serve hot.

Storage

Refrigerate in an airtight container for up to 4 days. Reheat in a skillet or microwave.

Nutrition

• Calories: 200
• Protein: 12g
• Fat: 14g
• Carbs: 6g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A