By Aaron Wurm
Drain the firm tofu and pat it dry with paper towels. Crumble it into small pieces resembling scrambled eggs.
Chop the onion and tomato finely.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the crumbled tofu to the skillet with the onion.
Sprinkle the turmeric, nutritional yeast, and a pinch of salt and pepper over the tofu. Stir well to combine.
Add the chopped tomato to the skillet and cook for another 2-3 minutes.
Add the spinach to the tofu mixture and cook until wilted, stirring occasionally, about 2 minutes.
Meanwhile, heat the remaining 1 tablespoon of olive oil in another pan over medium heat. Toast the whole grain bread slices until golden brown on both sides.
Serve the tofu scramble hot, alongside the toasted bread. Garnish with additional pepper if desired.
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This Breakfast Vegan Healthy Quick & Easy recipe is ready in 20 minutes and features firm tofu, turmeric, nutritional yeast and other delicious ingredients. Contains 320 calories total.
Drain the firm tofu and pat it dry with paper towels. Crumble it into small pieces resembling scrambled eggs.
Chop the onion and tomato finely.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the crumbled tofu to the skillet with the onion.
Sprinkle the turmeric, nutritional yeast, and a pinch of salt and pepper over the tofu. Stir well to combine.
Add the chopped tomato to the skillet and cook for another 2-3 minutes.
Add the spinach to the tofu mixture and cook until wilted, stirring occasionally, about 2 minutes.
Meanwhile, heat the remaining 1 tablespoon of olive oil in another pan over medium heat. Toast the whole grain bread slices until golden brown on both sides.
Serve the tofu scramble hot, alongside the toasted bread. Garnish with additional pepper if desired.
Calories per Serving: 320
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