Tofu Scramble
Notes
Recipe Notes
- More spice? Try cumin or chili powder. Add other veggies.
Ingredients
14 ounces extra firm tofu
1 cup onion, chopped
1 cup bell pepper, chopped (any color)
1 teaspoon oil
10 ounces frozen chopped spinach, thawed/drained
1 teaspoon garlic powder or 4 garlic cloves, minced
½ teaspoon salt
½ teaspoon pepper
1 ounce (1/4 cup) cheddar cheese
Directions
- Drain and press tofu to remove extra liquid. Crumble; set aside.
- In a medium skillet over medium heat, sauté onion and bell pepper in oil until tender, 5-7 minutes.
- Add spinach, garlic, salt and pepper. Stir to combine.
- Add tofu; cook and stir until heated through. Sprinkle cheese over the top. Serve hot.
- Refrigerate leftovers within 2 hours.
Notes
- More spice? Try cumin or chili powder. Add other veggies.
Comment
I made the Tofu Scramble for dinner this evening...and we enjoyed it a lot! The prep was quick and easy. I had about 1 cup chopped cabbage so added that to the vegetables called for. I did add cumin and oregano. We used the scramble as a burrito filling with cooked and seasoned pinto beans. The leftovers should make a tasty breakfast!