Name: Tofu scramble with vegetables
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 14 oz extra firm tofu, drained and patted dry; 2 1/2 tbsp nutritional yeast; 3/4 tsp ground turmeric; 1/2 tsp onion powder; 1/4 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 1 tsp extra virgin olive oil; 1/2 red bell pepper, diced; 1 oz spinach; 1 tsp lemon juice

Nutrition

Per serving

460 calories

Protein: 48g; 38% of calories
Carbs: 17g; 14% of calories
Fat: 26g; 48% of calories

Instructions

Prep 15 min · Cook 0 min

Heat the olive oil in a 12-inch nonstick skillet over medium heat. Add the red bell pepper and sauté for 4 to 5 minutes until softened.
Crumble the tofu into the skillet with your hands. Increase heat to medium-high and cook for 6 to 8 minutes, stirring occasionally, until the liquid has evaporated and the edges are lightly golden. Done when lightly golden on edges.
Add the nutritional yeast, turmeric, onion powder, garlic powder, salt, and black pepper. Stir for 1 minute until fragrant and the tofu is bright yellow. Add the spinach and stir for 1 minute until wilted. Remove from the heat and stir in the lemon juice. Done when spinach is wilted.

Nutrition

Ingredients

Instructions

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