Tofu Scramble

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I’m not a strict vegetarian, but I do love incorporating natural sources of plant protein into my diet to help reduce carbon emissions and to mix up the usual salad plus chicken routine. This tofu scramble is great for breakfast, lunch AND/OR dinner and comes together in truly 5 mins.

Benefits of Tofu?: Tofu comes from soybeans so it’s a natural source of both protein and healthy fat, coming in at 14g of protein and 7g of fat for an extra firm serving. I used to be deterred from making tofu because I would always forget to drain it ahead of time, but ever since I realized you can skip that step in this recipe…it’s been a quick and easy go-to!

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PREP 0 mins
SERVING 1

COOK 5 mins
Vegetarian, Gluten-Free, Dairy-Free, Breakfast, Lunch, Dinner

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Ingredients

• 3/4 cup extra firm or high-protein tofu

• 1/2 cup salsa

• 1 tsp nutritional yeast

• pinch of salt

• 1 tsp olive oil

• 1 cup raw baby spinach or greens of your choice

• Optional: 1 tsp cumin, 1 tsp paprika or chile pepper

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Instructions

1. Tear up tofu with hands or fork into bite sized pieces

2. Heat skillet over medium heat and add oil

3. Add tofu to warm skillet and break up with a spatula until warmed through (about 1 minute)

4. Add salt and optional spices, stir til combined

5. Add salsa and stir until warmed

6. Add spinach and stir until wilted

7. Top with nutritional yeast (gives a cheesy finish). Eat and enjoy! Toast optional.