Vegan Tofu Spinach Scramble

Ingredients

• Tofu

  Silken, firm, Mori-nu, soy

  7 oz or 198g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Salt

  Table

  ⅜ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cayenne pepper

  Spices, red or cayenne

  ¹⁄₁₆ tsp or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Scallions

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

  1 ½ medium or 23g

• Spinach

  Raw

  2 ½ cup or 75g

• Lemon juice

  Canned or bottled

  1 tsp or 5g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Basil

  Fresh

  2 ¼ tbsp, chopped or 6g

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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