Vegan Tofu Spinach Scramble

Ingredients

• Tofu

  Silken, firm, Mori-nu, soy

  14 oz or 397g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Spinach

  Raw

  5 cup or 150g

• Lemon juice

  Canned or bottled

  2 tsp or 10g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Basil

  Fresh

  4 ½ tbsp, chopped or 12g

Directions

1. Combine the tofu, turmeric, 1/2 teaspoon black pepper, 1/4 teaspoon salt, and cayenne in a medium bowl. Toss well to combine and set aside.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the scallion whites and cook, stirring, until soft, about 1 minute. Add the tofu mixture and cook, stirring occasionally, until the tofu is lightly browned and resembles scrambled eggs, about 5 minutes.
3. Add the spinach, lemon juice and remaining 1/2 teaspoon salt and stir until the spinach is wilted, about 1 minute. Add the tomatoes and scallion greens and stir until the tomatoes are just heated through and begin to soften, about 1 minute. Remove from the heat, add the basil and stir to combine. Season with additional salt and pepper, if desired.
4. Recipe inspired by: http://www.foodnetwork.com/recipes/food-network-kitchens/vegan-tofu-and-spinach-scramble.html?oc=linkback

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