YOUR SOLIN GENERATED RECIPE
Silky Tofu Scramble with Spinach and Sundried Tomatoes
Pan-seared tofu crumbled with wilted spinach and tangy sun-dried tomatoes, seasoned with turmeric and nutritional yeast for a savory, buttery finish.
INGREDIENTS
200g Firm Tofu
2 cups Fresh Spinach
2 tablespoons Sun-dried Tomatoes (drained)
2 tablespoons Nutritional Yeast
2.5 teaspoons Extra Virgin Olive Oil
1/4 teaspoon Ground Turmeric
1/4 teaspoon Garlic Powder
PREPARATION
Drain the firm tofu and pat it dry with a clean kitchen towel to remove excess water while keeping it moist.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Crumble the tofu directly into the skillet using your hands to create small, irregular pieces that mimic the texture of scrambled eggs.
Sprinkle the nutritional yeast, ground turmeric, and garlic powder over the tofu, stirring well to ensure every piece is coated and turns a vibrant golden yellow.
Add the chopped sun-dried tomatoes to the pan and sauté for 4 to 5 minutes, allowing the tofu to heat through and absorb the savory flavors.
Gently fold in the fresh spinach and cook for 1 minute until the leaves are just wilted and bright green.
Remove from the heat immediately and serve warm to maintain the soft, silky mouthfeel of the tofu.