Tofu Spinach Scramble
1/2 package (8oz) firm tofu, crumbled by hand
½ medium onion, diced
1 clove garlic, smashed and minced
1/4t dried turmeric
1/2t ground chipotle powder
1/4t black pepper
3T nutritional yeast
¼ pound of baby spinach
¼ fresh red pepper, small dice
In a heated skillet or fry pan over medium high heat, heat up 1T olive oil and add the garlic and sauté the spinach just until wilted. Remove from the pan, chop finer if desired and set aside.
In the same pan, add 2T olive oil and sauté onion, turmeric, Chipotle powder, salt, black and red pepper until aromatic and golden. Add the tofu and sauté over medium high heat, stirring frequently for 2-3 minutes, coating the tofu with the spices. Stir in the nutritional yeast. Toss the cooked spinach back into the tofu. Season to taste before serving.
Heat up a tortilla directly over a flame or on the electric burner- 15 seconds each side. Place the heated tortilla on a plate. On the lower third of the tortilla, spoon in a 1/2c of the tofu scramble, leaving about a ½ inch to an inch, free of filling. You can add slices of vegan cheese on top of the tofu if you wish. Now roll up the bottom, and then fold over the right and left sides of the tortilla. Roll the whole tortilla, creating a pocket of tofu scramble. Serve with hot sauce.
Add ½ diced green bell pepper and ½ diced tomato before adding the tofu + 1t chili powder for a delicious TEX-MEX scramble.
Add 1/2c cooked quinoa and 1 carrot grated for a delicious complete protein start
BUON GIORNO SCRAMBLE
Add ½ diced tomato, 2 cloves minced garlic, and 3T fresh chopped basil for Italian tofu scramble that is DELICIOUS!