Tofu- you love it, you hate it, you don’t know what to do with it? I made some delicious scrambled tofu with spinach and tomato (and peppers!) Who would of thought, right? I usually cut my tofu into blocks but this was a nice change up!
Tofu is a great source of protein for vegetarians and vegans but you have to know how to season and cook it! I remember the first time I tried tofu and I didn’t press the water out of it, season, or cook it- it was gross! But once you get the right flavors it can be delicious!
This is 3 servings and each serving is 1 red and 1 green.
1 block of firm or extra firm tofu, pressed (squeeze all water out)
6 oz of spinach, coarsely chopped
1 medium green pepper, chopped
2-3 medium roma tomatoes
1 clove of garlic, diced
2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp Pink Himalayan Sea Salt
1/2 tsp extra virgin olive oil
- Break apart the pressed tofu in a medium container (that has an sealed lid) so that it looks like scrambled eggs.
- Add 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp Pink Himalayan sea salt, and olive oil to tofu. Seal container and shake until tofu is coated.
- In a medium non stick skillet (or spray beforehand if not non-stick) add the tofu, garlic, peppers, and tomatoes. Cook for 4-5 minutes
- Add in the spinach and other tsp of chili powder (add some more of other spices if you like). Cook another 4-5 minutes.
This makes 3 servings of about 1.5 cups each! Enjoy!