Tofu is a perfect plant-based egg substitute in this vegan scramble with spinach & tomatoes. Kick it up with a dash of cayenne.
CURRIED TOFU-SPINACH SCRAMBLE
INGREDIENTS
1 tablespoon canola oil
1 1/2 cups (212g) crumbled extra-firm tofu
3/8 teaspoon curry powder
1/4 teaspoon kosher salt
1/2 cup (76g) grape tomatoes, halved
4 cups (84g) fresh spinach, lightly packed
DIRECTIONS
Heat a medium skillet over medium-high heat. Add oil to pan and swirl to coat. Add tofu, and sprinkle with curry powder and salt. Cook 2 minutes, stirring frequently. Move tofu to one side of the skillet and add tomatoes to the empty side. Cook 2 minutes or until tomatoes start to wilt. Gradually add spinach, stirring gently until spinach wilts, about 2 minutes.
Serves: 2 | Serving Size: About 1 cup
Nutrition (per serving): Calories: 214; Total Fat: 13g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 197mg; Carbohydrate: 5g; Dietary Fiber: 3g; Sugar: 1g; Protein 18g
Nutrition Bonus: Potassium: 5mg; Iron: 28%; Vitamin A: 117%; Vitamin C: 41%; Calcium: 12%
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