Bell Pepper and Spinach Tofu Scramble
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Source: https://recipheon.com/en/recipes/breakfast/bell-pepper-and-spinach-tofu-scramble
About this recipe
Bell pepper and spinach tofu scramble is a quick vegan breakfast made in a skillet. Bell pepper adds sweetness and color, spinach wilts in minutes, and tofu provides a filling base without eggs or dairy. It is a good choice when you want something warm, savory, and simple in the morning. Sauté the bell pepper first so it softens and develops flavor, then add the crumbled tofu, turmeric, and spinach. This keeps the vegetables from tasting raw without drying out the tofu. Serve with bread, in a tortilla, or with tomatoes. Season to taste with nutritional yeast, soy sauce, chili, chives, black pepper, or a little lemon juice.
Ingredients
Servings: 2
180 g plain tofu
1/2 bell pepper
2 handfuls spinach
1 teaspoon turmeric
2 slices bread or 1 tortilla
1 teaspoon olive oil
Steps
Drain and crumble the tofu, and cut the bell pepper into small dice.
Sauté the bell pepper in the olive oil for 3–4 minutes, until slightly softened.
Add the tofu, turmeric, and spinach, then cook for another 2–3 minutes, until the spinach wilts.
Serve immediately with bread or a tortilla, while the spinach is just wilted and the bell pepper still adds color and a slight crunch.
Estimated nutrition
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