Spinach And Tofu Scramble

Ingredients:

• 1 block (14 oz) firm tofu, drained and crumbled
• 2 cups fresh baby spinach, chopped
• 1 small onion, finely chopped
• 1 small bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
• 2 tablespoons olive oil or cooking oil of choice
• Fresh chopped parsley or chives for garnish

Instructions:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the chopped onion and sauté for a few minutes until translucent.
3. Add the diced bell pepper and minced garlic to the skillet. Sauté for another 2-3 minutes until the bell pepper is slightly softened.
4. Add the crumbled tofu to the skillet. Use a spatula to break it into smaller pieces, resembling scrambled eggs.
5. Sprinkle the turmeric powder, cumin powder, paprika, salt, and pepper over the tofu. Mix well to evenly distribute the spices and give the tofu its vibrant color.
6. Cook the tofu mixture for about 5-7 minutes, allowing the flavors to meld and the tofu to absorb the spices.
7. Add the chopped baby spinach to the skillet and mix it into the tofu mixture. Let it cook for a few more minutes until the spinach is wilted.
8. If using nutritional yeast, stir it into the scramble to add a cheesy flavor and a boost of nutrients.
9. Taste and adjust the seasoning as needed.
10. Once everything is heated through and well combined, remove the skillet from the heat.
11. Serve the Spinach and Tofu Scramble hot, garnished with fresh chopped parsley or chives for a burst of color and flavor.

Nutrition Facts:

• Servings: 2 servings
• Serving Size: 1/2 of the recipe

Per Serving:

• Calories: ~220
• Total Fat: ~14g
• Saturated Fat: ~2g
• Cholesterol: 0mg
• Sodium: ~250mg
• Total Carbohydrates: ~13g
• Dietary Fiber: ~5g
• Sugars: ~4g
• Protein: ~15g