Name: Tofu scramble with spinach
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz firm tofu, drained and patted dry; 2 oz baby spinach; 1 1/2 tbsp nutritional yeast; 1/4 tsp ground turmeric; 3/4 tsp salt; 1/2 tsp black pepper; 5 oz Yukon Gold potatoes, diced into half-inch pieces; 1 tsp extra virgin olive oil; 2 tbsp water

Nutrition

Per serving

438 calories

Protein: 37g; 32% of calories
Carbs: 34g; 29% of calories
Fat: 20g; 39% of calories

Ingredients

9 items

Instructions

Prep 20 min · Cook 0 min

Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the diced potatoes and a pinch of the salt. Cook for 5 minutes, stirring often, until browned on the edges. Add the water, cover the pan, and cook for 5 minutes more until the water has evaporated and the potatoes are tender.
While the potatoes cook, crumble the tofu into small bite-size pieces using your hands. Move the cooked potatoes to one side of the skillet.
Add the crumbled tofu, nutritional yeast, turmeric, and the remaining salt and black pepper to the empty side of the skillet. Stir the tofu to coat in the spices and cook for 4 minutes until the tofu is heated through.
Add the baby spinach to the skillet and stir into the tofu and potatoes. Toss for 1 minute until the leaves are just wilted. Remove from the heat and serve immediately.

Nutrition

Ingredients

Instructions

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