Breastfeeding Friendly Vegan Tofu Scramble
Total time25 min
Prep time10 min
Cook time15 min
4.7(14)
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Learn more →Ingredients
4 servings
- 1 block (14 oz) firm tofu
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- ¼ tsp black salt (kala namak)
- ¼ tsp black pepper
- 3 tbsp nutritional yeast
- 1 tbsp tamari
- 2 cups baby spinach, loosely packed
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- hot sauce, to taste (optional)
Instructions
- 1
Drain the tofu and press it firmly between two clean kitchen towels or paper towels, pressing out as much moisture as possible. Crumble the tofu into rough, uneven pieces roughly the size of scrambled egg curds and set aside.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
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