Turmeric-Ginger Tofu Scramble with Wilted Greens
15min
15min
1
422
Chef's Note
For the best texture, don't skip pressing the tofu - it helps the scramble absorb flavors better and prevents it from becoming watery. The nutritional yeast adds a subtle cheesy flavor while boosting protein content without dairy.
Tags
Ingredients
7 oz extra-firm tofu
2 tsp olive oil
1 tsp grated fresh ginger
1 clove minced garlic
1/2 tsp ground turmeric
1/4 tsp ground cumin
1 tbsp nutritional yeast
2 cups baby spinach
4 halved cherry tomatoes
1 thinly sliced green onion
1 slice whole grain toast
1/4 medium avocado
1 tsp lemon juice
1/4 tsp salt
1/8 tsp black pepper
Instructions
- 1
Drain the tofu and wrap in paper towels or a clean kitchen towel. Press for 10 minutes to remove excess moisture.
- 2
While tofu is pressing, prepare all other ingredients: grate ginger, mince garlic, slice green onion, halve tomatoes.
- 3
Crumble the pressed tofu with your hands into small, bite-sized pieces.
- 4
Heat 2 tsp olive oil in a non-stick skillet over medium heat. Add minced garlic and grated ginger, sauté for 30 seconds until fragrant.
- 5
Add crumbled tofu to the skillet and sprinkle with 1/2 tsp turmeric, 1/4 tsp cumin, 1/4 tsp salt, and 1/8 tsp black pepper. Stir to coat the tofu evenly with spices.
- 6
Cook the tofu for about 5 minutes, stirring occasionally, until it begins to lightly brown.
- 7
Sprinkle 1 tbsp nutritional yeast over the tofu and stir to incorporate.
- 8
Add 2 cups spinach to the pan and gently fold into the tofu mixture. Cook for 2-3 minutes until the spinach is wilted.
- 9
Add halved cherry tomatoes and cook for another minute to warm through.
- 10
While the scramble finishes cooking, toast 1 slice of whole grain bread.
- 11
Mash 1/4 avocado with 1 tsp lemon juice and spread on the toast.
- 12
Transfer the tofu scramble to a plate, garnish with sliced green onion, and serve with the avocado toast.
Nutrition Information (per serving)
422
26g
47g
14g
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