Tofu Scramble with Veggies

Servings: 2  ·  Prep: 4 min  ·  Cook: 15 min

Ingredients

• 2 tablespoons water, plus more as needed for sautéing
• 1 small red bell pepper, diced
• ½ yellow onion, diced
• 1 garlic clove, minced
• 1 block firm tofu, drained and crumbled
• 2 cups baby spinach (optional)
• 1/4–1/2 teaspoon turmeric, start with 1/4 teaspoon
• 1 tablespoon nutritional yeast (optional)
• 1 teaspoon oregano
• Salt and pepper to taste (optional)

Method

1. Heat 2 tablespoons water in a nonstick skillet over medium heat. Add the diced pepper and onion and cook for 4–5 minutes, until softened. Add small splashes of water if the pan gets dry.
2. Add the garlic and cook for 30 seconds. Add the crumbled tofu, turmeric, oregano, and optional nutritional yeast. Stir and cook for 5–7 minutes, until hot.
3. Stir in the optional spinach and cook for 1–2 minutes, until wilted. Season with salt and pepper to taste and serve.

Adapted from Plant-Based on a Budget