Tofu Scramble
Servings: 5
High-protein breakfast
Print Recipe
Ingredients
- 1 tablespoon olive oil or coconut oil
- 1 White Onion chopped,
- a few pinches of salt
- 2 cloves of garlic minced,
- 1 teaspoon turmeric
- 1 16-ounce package organic firm tofu, crumbled,
- ¼ cup nutritional yeast
- 1 teaspoon salt or black salt kala namak,
- 4 cups spinach tightly packed, freshly ground black pepper.
Instructions
- In a large skillet, warm the oil over medium heat.
- Saute the onions with a few pinches of salt and a splash of water, and cook, stirring often, for about 5 minutes or until they become slightly translucent.
- Mix in the crumbled tofu, nutritional yeast, and black salt. Cook, stirring often, for a few minutes, to warm the tofu. Then add the spinach and cook until it’s wilted.
- Taste and season with salt and lots of black pepper.
- Serve immediately and enjoy topped with your favorite hot sauce.
- I like to add cilantro, some lime and even roasted peanuts
Notes
TEX-MEX SCRAMBLE VARIATION: Add in ¼ cup of salsa, 1 cup of black beans, and a handful of cilantro at the end of cooking.
NUTRITION TIP: Opt for the tex-mex if you’re bulking. It’s higher in calories and protein. And don’t stop at the spinach. You can use any other veggie too!
STORAGE TIP: Keeps in the refrigerator for 5 days in an airtight container.
Per serving total calories: 191 Total fat: 10g Saturated fat: 2g
Cholesterol: 0mg Sodium: 625 mg Total carbohydrate: 14g
Fiber: 6g Sugars: 2g Protein: 19g
NUTRITION TIP: Opt for the tex-mex if you’re bulking. It’s higher in calories and protein. And don’t stop at the spinach. You can use any other veggie too!
STORAGE TIP: Keeps in the refrigerator for 5 days in an airtight container.
Per serving total calories: 191 Total fat: 10g Saturated fat: 2g
Cholesterol: 0mg Sodium: 625 mg Total carbohydrate: 14g
Fiber: 6g Sugars: 2g Protein: 19g