Spinach & Onion Tofu Scramble

Perfect breakfast idea if you are looking for a hearty, savory breakfast. Onions, spinach, and warm spices give this dish lots of flavors. Served on toast with mashed avocado makes a top vegan breakfast.

Time to read: 3 mins | Time to make: 25 min | Yields: 4 servings

Ingredients

• 1 (16oz or 453g) block of firm or extra firm tofu

• 2 teaspoons olive oil

• 1/2 medium onion, chopped

• 2 handfuls of spinach, roughly chopped

Seasoning mixture:

• 1 tablespoon (16 g) tahini

• ½ cup (120 ml) unsweetened almond milk

• ½ tablespoon soy sauce

• ¼ teaspoon ground turmeric

• ½ teaspoon garlic powder

• ½ teaspoon cumin

• ¼ teaspoon paprika

• ¼ teaspoon cayenne

• ½ teaspoon Himalayan salt

• Freshly cracked black pepper

• 2 tablespoons (14 g) nutritional yeast

Method

1.  Press the tofu by placing a cast-iron skillet or another heavy object on top of the wrapped tofu for about 10-15 minutes. (This helps remove moisture, so the tofu retains its shape better during cooking.)

2. In a small bowl, whisk together all ingredients for the seasoning mixture. For best results, whisk all ingredients except milk and then gradually add milk.

3. Crumble the pressed tofu with your hands into chunks.

4. Heat the oil in a medium skillet over medium-high. Add onion and a little bit of salt and cook for 5-8 minutes until soft and translucent. Then add tofu chunks and cook until golden brown and crisp on the edges, about 8 minutes.

5. Lower the heat to medium. Add the seasoning mixture and cook, stirring and continuing to break up the tofu, until absorbed, about 2 minutes. Add spinach and allow it to wilt for one minute.

6. Serve immediately with rice and beans or toasted bread with your favorite spread.

7. Leftovers can be stored in the fridge and reheated in the microwave.

Nutrition facts, per serving:

Energy: 120 kcal | Carbs: 5 g | Protein: 9 g | Fat: 8 g