NUTRITION

SERVINGS

INGREDIENTS

6 oz Firm tofu

3 large Eggs

0.5 cup Nonfat Greek yogurt

1 tsp Extra virgin olive oil

1 cup Baby spinach

1 tbsp Fresh chives

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Turmeric

PREPARATION

• 1

  Remove the tofu from its packaging and press between paper towels to remove excess moisture, then crumble it into small bite-sized pieces using your hands or a fork.

• 2

  In a medium mixing bowl, crack the eggs and whisk thoroughly with the sea salt, black pepper, and turmeric until the color is uniform.

• 3

  Place a large non-stick skillet over medium heat and add the extra virgin olive oil, swirling to coat the surface.

• 4

  Add the crumbled tofu to the skillet and sauté for 4-5 minutes, stirring occasionally, until the edges begin to turn slightly golden and crisp.

• 5

  Toss the baby spinach into the pan with the tofu and cook for 1 minute until the leaves are just wilted.

• 6

  Lower the heat slightly and pour the egg mixture over the tofu and spinach, using a spatula to gently fold and scramble the mixture until the eggs are set but still moist.

• 7

  Remove the skillet from the heat and stir in the freshly chopped chives and parsley to preserve their bright flavor.

• 8

  Transfer the scramble to a plate and serve alongside the nonfat Greek yogurt for a creamy, high-protein finish.