Recipes
Tofu Scramble
4 servings
20 minutes total
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Ingredients
- 1 (14 oz) package firm tofu
- 2 tablespoons fresh Italian parsley
- 1 teaspoon olive oil
- 4 cups spinach leaves
- ½ cup fresh mild (or medium) salsa
- ½ teaspoon turmeric
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Steps
- Crumble tofu into crouton-size pieces; place in strainer to drain any excess liquid. Chop parsley (leaves only).
- Preheat large, nonstick sauté pan on medium 2–3 minutes. Place oil in pan, then add spinach. Cook 1–2 minutes, stirring constantly, until spinach is wilted. Divide spinach among serving bowls.
- Add salsa to same pan; cook 3–4 minutes, stirring occasionally, until most of the liquid has evaporated. Sprinkle turmeric over tofu, then add to pan; cook 5–6 minutes, stirring occasionally, until tofu is bright yellow and steaming.
- Stir in parsley, salt, and pepper. Top spinach with even amounts tofu mixture. Serve.
Amount per ¼ recipe serving: Calories 110, Total Fat 6g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 240mg, Total Carb 4g, Fiber 1g, Sugars 1g, Protein 10g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 10%