Tofu "Egg" Scramble

#eatyourprotein TOFU SCRAMBLE MY FAVORITE. I know versions of this recipe can be found everywhere, but I decided to create a recipe post for the tofu scramble I make so Cameron can easily learn to make this without my help and have the information be easily accessible. This tofu scramble can be used on toast, in tortillas, in a breakfast potato hash, etc. I LOVE IT!

{Vegan, Gluten Free, Nut Free, High Protein, Low Fat}

"The mind is like tofu. It tastes like whatever you marinate it in.” - Sylvia Boorstein.

Ingredients

• Spray Avocado Oil

• 14 oz Tofu, Firm

• 3 oz Spinach (or more!)

• 4 dashes of Tumeric Powder

• 1/2 - 3/4 tsp Black Salt (for the egg flavor) *(see note)

• Black Pepper & Salt to taste

• Garlic Powder (optional)

Instructions

1. Press out the liquid from your tofu with kitchen towels or paper towels. Just get as much liquid out as you can.

2. Spray a large pan with oil and heat on medium.

3. Once heated, crumble the tofu into the pan and add the spinach on top.

4. Cook until the spinach has wilted down.

5. To season, add about 4 dashes of tumeric powder, 1/2 - 3/4 tsp of black salt, salt, and black pepper to taste. Add garlic powder if desired (around 1/2 tsp). START WITH 1/2 tsp BLACK SALT so it does not get too salty.

6. Stir in the spices until the tofu has turned yellow. Add more black salt, pepper, or garlic powder if desired.

7. Serve hot.

Notes:

All tofu has different nutritional information and I used Sprouts extra firm when creating the nutritional information.

If you do not have black salt, you can use regular salt but you will not get the eggy flavor. I found my black salt from H-Mart in Austin, TX and I have also seen it at other Asian Markets in Corpus Christi, TX.

Spinach is also optional and feel free to add any other veggies to the scramble.

Nutrition (1/5 servings)

Calories: 104 Carbohydrates: 2 Fat: 6 Protein: 10 Fiber: 1 Sugar: 0 Saturated Fat: 1 Cholesterol: 0 Sodium: 198 Calcium%: 10 Iron%: 8