Ingredients:
- 1 block (14 oz) firm tofu, drained and crumbled
- 1 bell pepper, diced
- 1 small onion, diced
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 1 teaspoon turmeric powder
- 1 teaspoon garlic powder
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- 2 tablespoons olive oil or cooking oil of choice
Instructions:
- Heat oil in a large skillet over medium heat.
- Add diced onion and bell pepper to the skillet. Cook until softened, about 5 minutes.
- Add crumbled tofu to the skillet, along with turmeric and garlic powder. Stir well to combine.
- Cook tofu mixture for 5-7 minutes, stirring occasionally, until tofu is heated through and begins to brown slightly.
- Add chopped spinach and cherry tomatoes to the skillet. Cook for an additional 2-3 minutes until spinach is wilted and tomatoes are softened.
- Season tofu scramble with salt, pepper, and nutritional yeast. Stir to combine.
- Remove from heat and serve hot.
Nutritional Information (Per Serving):
- Serving Size: 1/4 of recipe
- Calories: Approximately 215 kcal
- Total Fat: 12g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 250mg
- Total Carbohydrates: 12g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 16g
Note:
Nutritional information is approximate and may vary based on specific ingredients used and portion sizes. Adjust seasoning and ingredients according to personal taste preferences. Enjoy your delicious and nutritious tofu scramble with vegetables!
Recipes from the book “Vegan diet for fitness”
