Tofu scramble with spinach - so nutritious and a perfect protein boost for breakfast for vegetarians and vegans. I love spinach, so eating it for breakfast in that classic vegan dish - tofu scramble - is only natural.
One reviewer suggested adding extra soy sauce into the mix to make this spinach and tofu scramble a bit more flavorful. Or, omit it the soy sauce altogether (or use Bragg's Liquid Aminos or tamari soy sauce) to make it gluten-free as well.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 2 servings of tofu scramble
- 2 tbsp olive oil
- 3/4 cup sliced fresh mushrooms
- 2 tomatoes
- 2 cloves garlic, minced
- 1 bunch spinach, rinsed
- 1 pound firm or extra firm tofu, well pressed and crumbled
- 1/2 tsp soy sauce
- 1 tsp lemon juice
- salt and pepper to taste
Reduce heat to medium low and add spinach, crumbled tofu, soy sauce and lemon juice. Cover and cook for 5 to 7 minutes, stirring occasionally.
Sprinkle with a dash of salt and pepper before serving.
Makes two servings.
Nutritional information(from Calorie Count):
Calories from Fat: 216
% Daily Value:
Total Fat: 24.0g, 37%
Saturated Fat: 4.0g, 20%
Cholesterol: 0mg, 0%
Total Carbohydrates: 17.0g, 6%
Dietary Fiber: 7.6g, 30%
Vitamin A 339%, Vitamin C 111%, Calcium 64%, Iron 49%