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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Breakfast

Tofu Scramble I

Serves 2 · 20 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Soy, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • Olive or vegetable oil (or veggie butter)
  • ⅓ block soft tofu, drained for 15 minutes
  • ½ small onion, diced
  • 1 clove garlic, minced
  • 1 sun-dried tomato, diced
  • 1 small handful fresh flat-leaf spinach
  • 2 dashes red pepper flakes
  • 2 dashes ground turmeric or curry powder
  • 1 pinch flavored salt
  • Salt
  • Pepper
  • 1–3 ea. flour tortillas, or vegan bread (optional)

Method

  1. Heat about 1–2 tablespoons (15–30 g) oil in a saucepan. Add onion, garlic, and sun-dried tomato to pan, then cook until soft and golden.
  2. While that is cooking, mash tofu until it gets an even scrambled texture, and add seasonings as specified or to taste. Mix it all in until evenly distributed.
  3. When onion mix is cooked, add tofu and spinach. Heat through until spinach is soft and wilted looking.
  4. Serve with tortillas like a breakfast burrito or in bread like a breakfast sandwich.