Ingredients (Serves 2-3):

  • 1 block (14 oz) firm or extra-firm tofu, drained and pressed
  • 1 tbsp olive oil (or water for oil-free)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups fresh spinach (or any leafy green of choice)
  • ½ tsp turmeric (for color)
  • 1 tsp ground cumin
  • 1 tbsp nutritional yeast (optional, for a cheesy flavor)
  • ¼ tsp black salt (Kala Namak, optional for “eggy” flavor) or regular salt
  • Freshly ground black pepper, to taste
  • 1 tbsp soy sauce or tamari (optional)
  • Fresh parsley or chives, for garnish (optional)

Instructions:

1. Prepare the Tofu:

  • Drain and press the tofu to remove excess water. You can wrap it in a clean towel and place something heavy on top for about 10-15 minutes.
  • Once pressed, crumble the tofu with your hands or a fork into small, bite-sized pieces, resembling scrambled eggs.

2. Cook the Vegetables:

  • Heat olive oil (or water for oil-free cooking) in a large pan over medium heat.
  • Add the diced onion and sauté for 3-4 minutes until softened.
  • Stir in the minced garlic and cook for 1-2 more minutes until fragrant.

3. Add the Tofu and Seasonings:

  • Add the crumbled tofu to the pan and stir to combine with the onions and garlic.
  • Sprinkle in the turmeric (for the yellow color), cumin, and nutritional yeast (if using). Stir to coat the tofu evenly.
  • Season with black salt (for the “eggy” flavor) or regular salt, and a pinch of black pepper. You can also add soy sauce or tamari for extra umami flavor.

4. Add the Spinach:

  • Add the fresh spinach to the pan and cook for another 2-3 minutes, stirring occasionally, until the spinach wilts and is fully incorporated into the scramble.

5. Serve:

  • Taste the tofu scramble and adjust the seasoning if necessary.
  • Serve the scramble hot, garnished with fresh parsley or chives, if desired. It’s great with toast, avocado, or even wrapped in a tortilla as a breakfast burrito!

Nutritional Information (Per Serving, Approx.):

  • Calories: ~180 kcal
  • Carbohydrates: ~8g
  • Protein: ~14g
  • Fat: ~10g
  • Fiber: ~4g
  • Sodium: ~300mg (depending on salt/soy sauce used)

Tips:

  • Black Salt (Kala Namak): This ingredient gives the tofu scramble a more authentic “eggy” flavor due to its sulfur content. It’s optional but highly recommended.
  • Add Veggies: Feel free to add other vegetables like mushrooms, bell peppers, or tomatoes for added nutrition and flavor.
  • Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in a pan or microwave.
  • Extra Creaminess: For a creamier texture, you can add a splash of unsweetened plant-based milk or a dollop of vegan cream cheese.

This Vegan Spinach and Tofu Scramble is a delicious, high-protein dish that’s perfect for a quick and nourishing meal!