Scrambled Tofu With Spinach and Tomato

Tofu- you love it, you hate it, you don’t know what to do with it?  I made some delicious scrambled tofu with spinach and tomato (and peppers!)  Who would have thought, right?  I usually cut my tofu into blocks but this scrambled tofu with spinach and tomato was a nice change-up.

Tofu is a great source of protein for vegetarians and vegans but you have to know how to season and cook it! I remember the first time I tried tofu and I didn’t press the water out of it, season, or cook it- it was gross!  But once you get the right flavors it can be delicious.

This dish is great for prepping ahead of time and eating for a quick breakfast, lunch, or dinner.

Ingredients

1 block of firm or extra firm tofu, pressed (squeeze all water out)
6 oz of spinach, coarsely chopped
1 medium green pepper, chopped
2-3 medium roma tomatoes
1 clove of garlic, diced
2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp Pink Himalayan Sea Salt
1/2 tsp extra virgin olive oil

Directions

1.  Break apart the pressed tofu in a medium container (that has a sealed lid) so that it looks like scrambled eggs.
2. Add 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp Pink Himalayan sea salt, and olive oil to tofu.  Seal the container and shake until tofu is coated.
3. In a medium nonstick skillet (or spray beforehand if not non-stick) add the tofu, garlic, peppers, and tomatoes.  Cook for 4-5 minutes
4. Add in the spinach and other tsp of chili powder (add some more of other spices if you like).  Cook another 4-5 minutes.

This makes 3 servings of about 1.5 cups each!  Enjoy and search ‘breakfast’ for other healthy breakfast recipes.