Tofu and Spinach Power Scramble

Ingredients

• 14 oz extra-firm tofu
• 2 tbsp nutritional yeast
• 2 cups baby spinach
• 1 medium red bell pepper
• 1/2 small yellow onion
• 2 cloves garlic
• 1 tbsp olive oil
• 1/2 tsp ground turmeric
• 1/2 tsp kala namak (black salt)
• 1/4 tsp black pepper

Instructions

1. Drain the extra-firm tofu and pat it dry with a towel — extra-firm holds its shape without pressing, so you can skip straight to cooking. Crumble it into rough, pea-to-bean sized pieces with your hands; uneven crumbs give the best scrambled-egg texture.
2. Dice the onion and bell pepper into small pieces and finely mince the garlic.
3. Heat the olive oil in a large nonstick skillet over medium heat until it shimmers, about 1 minute. Add the onion and bell pepper and cook, stirring, until the onion turns translucent and smells sweet, about 4 minutes.
4. Add the garlic and cook just until fragrant, about 30 seconds, so it doesn't burn. Add the crumbled tofu, nutritional yeast, turmeric, kala namak, and black pepper. Stir to coat everything an even golden yellow — the nutritional yeast adds a savory, almost cheesy depth.
5. Spread the tofu in a single layer and let it cook undisturbed for about 2 minutes to pick up a little color, then stir, about 4 minutes total, until the curds look dry at the edges and lightly golden.
6. Add the spinach a handful at a time, stirring, until just wilted and bright green, about 1 minute. Taste and add a pinch more salt if needed. Serve hot.

Nutrition (per serving)

Calories

302

Protein

25 g

Fat

18 g

Carbs

13 g