Vegan Tofu Scramble Indian Spiced Food

VEGAN TOFU AND SPINACH SCRAMBLE

Vegan Tofu and Spinach Scramble image

This low-calorie breakfast scramble is high in fiber and protein. The lemon juice adds a little brightness. Serve with whole-wheat toast to round out the meal.

Provided by Food Network Kitchen

Time 25m

Yield 2 servings

Number Of Ingredients 10

Ingredients

One 14-ounce package firm tofu, drained and cut into 1/2-inch cubes
1/2 teaspoon ground turmeric
Kosher salt and freshly ground black pepper
1/8 teaspoon ground cayenne pepper, optional
2 tablespoons extra-virgin olive oil
3 scallions, thinly sliced, green and white parts separated
5 ounces fresh spinach, chopped (about 5 packed cups)
1 to 2 teaspoons fresh lemon juice
1 cup grape tomatoes, halved
1/2 cup fresh basil, roughly chopped

Steps:

Combine the tofu, turmeric, 1/4 teaspoon salt, 1/2 teaspoon black pepper and cayenne, if using, in a medium bowl. Toss well to combine and set aside.
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.
Add the spinach, lemon juice and 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 salt and pepper.

VEGAN TOFU SCRAMBLE - INDIAN SPICED

Vegan Tofu Scramble - Indian Spiced image

This was my first attempt at a tofu scramble and it was awesome. We like a lot of heat in our food around here, so adjust the pepper and pepper sauce to taste. This meal is 100% appropriate for the 21 day Quantum Wellness Cleanse (Google it!)

Provided by Ex-Pat Mama

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
1/2 large onion, chopped
2 garlic cloves, minced
2 tablespoons nutritional yeast
1/2 teaspoon ground ginger
1 teaspoon cayenne pepper
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1/2 large red pepper, chopped
1 cup mushroom, chopped
3 medium tomatoes, chopped
500 g tofu, cubed into bite sized pieces
1 teaspoon salt
Tabasco sauce or other pepper sauce

Steps:

Heat the oil over medium heat in a large skillet. When hot, add the onion and sauté for 5 minutes, or until soft.
Add the garlic, nutritional yeast and all the spices EXCEPT the salt. Sauté for 1 minute, adding a touch of oil if necessary.
Add the pepper and mushrooms, sauté for 3 or 4 minutes, or until tender.
Add the chopped tomatoes and tofu. Gently stir-fry for 5 minutes or until the tofu is completely heated through. Sprinkle the salt over all, stir through and serve.

Nutrition Facts : Calories 228.3, Fat 15.8, SaturatedFat 2.2, Sodium 603.5, Carbohydrate 13.4, Fiber 4.3, Sugar 5.4, Protein 12.7

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