Description
Hearty and flavorful tofu scramble, perfect for a quick and satisfying breakfast or brunch. Loaded with veggies and cheesy goodness!
Ingredients
Units
Scale
- One container sprouted tofu
- Drizzle olive oil
- 1/2 (113 g) medium yellow onion
- 1 small jalapeño
- 1 bell pepper
- Chopped tomato
- 2 cups (473 ml) baby spinach leaves
- 1/4 cup (59 ml) Nutritional Yeast
- 1/2 cup (118 ml) freshly grated Daiya cheddar
- 1/2 tsp Celtic or Himalayan salt
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1/4 tsp chili powder
- Pinch red pepper flakes
- 4 tbsp (60 ml) water
- Fresh cilantro
Instructions
- Add a few drizzles of olive oil to your cast iron pan over medium heat. Add onion, jalapeño, and bell pepper. Sauté until softened (about 4 minutes).
- Prepare your spices in a bowl and set aside.
- Remove tofu from package and drain. Crumble the tofu into the pan and cook for 6-7 minutes, until the water evaporates.
- Combine your spice mixture with water. Whisk until it reaches a thicker, sauce-like consistency, and pour over the tofu. Stir and cook for a few more minutes.
- Grate your cheese.
- Add the cheese and nutritional yeast to the pan. Stir thoroughly.
- Add spinach and tomatoes; cook until wilted.
- Top with fresh cilantro.
Notes
- For a creamier scramble, use silken tofu instead of sprouted tofu.
- If you don’t have Daiya cheddar, nutritional yeast alone provides a cheesy flavor.
- Store leftover scramble in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stir-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 20
- Cholesterol: 0 mg