Curried Tofu-Spinach Scramble
Channel: Exchange
Date: 2021-09-10

This vegan breakfast is packed with vegetables and plant-based protein. When tossed with yellow curry powder, crumbled tofu is a dead ringer for scrambled eggs. The spice blend adds heady fragrance and flavor but no heat; if you’d like a little spice, stir in a bit of cayenne pepper.
Active time: 5 minutes Total time: 15 minutes

Ingredients:

1 tablespoon canola oil
1 1/2 cups (212g) crumbled extra-firm tofu
3/8 teaspoon curry powder
1/4 teaspoon kosher salt
1/2 cup (76g) grape tomatoes, halved
4 cups (84g) fresh spinach, lightly packed

Directions:

Heat a medium skillet over medium-high heat. Add oil to pan and swirl to coat. Add tofu, and sprinkle with curry powder and salt. Cook 2 minutes, stirring frequently. Move tofu to one side of the skillet and add tomatoes to the empty side. Cook 2 minutes or until tomatoes start to wilt. Gradually add spinach, stirring gently until spinach wilts, about 2 minutes.

Serves: 2 | Serving Size: About 1 cup

Nutrition (per serving): Calories: 214; Total Fat: 13g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 197mg; Carbohydrate: 5g; Dietary Fiber: 3g; Sugar: 1g; Protein 18g

Nutrition Bonus: Potassium: 5mg; Iron: 28%; Vitamin A: 117%; Vitamin C: 41%; Calcium: 12%