Budget-Friendly Tofu Scramble
Servings: 3 breakfasts
Ingredients
Main ingredients
- 6 oz frozen spinach
- 14 oz package of firm tofu pressed
Extras
- Salt and pepper, to taste
- 1 TBSP soy sauce
- 1/4 tsp turmeric
- 1/2 tsp curry powder
- 1/2 tsp onion powder or garlic powder
- 1/4 tsp crushed red pepper optional, if you like heat!
- 3 English muffins optional, if you want to turn these into breakfast sandwiches!
Instructions
- Heat up a nonstick skillet over a medium heat for 2 to 3 minutes. Add the spinach to the pan (no oil needed) frozen, breaking it up as needed to cook until most of the water has evaporated about 7 to 8 minutes. Stir often.
- Push the spinach to the edges of the pan and add the tofu over medium heat. Use a wooden spoon or spatula to break it up into smaller piece. Add salt, pepper and other seasonings if using (soy sauce, turmeric, curry powder, onion powder, red pepper). "Scramble" the tofu, stirring until it looks dry and starts to resemble scrambled eggs. Cook for 5 to 7 minutes, mixing it in with the spinach, until the pan looks mostly dry and the tofu has good color on it.
- Divide the tofu scramble among three containers. If using tortillas, English muffins or bread with this meal, keep it on the side until you are ready to serve.
