Turmeric-Ginger Tofu Scramble with Wilted Greens (Leftover)
10min
15min
1
422
Chef's Note
For the best texture, don't skip the tofu pressing step. This removes excess moisture and allows the tofu to better absorb the flavors. If preparing this as a make-ahead meal, store the scramble and toast separately, reheating the scramble in a microwave or skillet with a splash of water to prevent drying out.
Tags
Ingredients
7 oz extra-firm tofu
2 tsp olive oil
1 tsp fresh ginger
1 clove garlic
1/2 tsp ground turmeric
1 tbsp nutritional yeast
2 cups kale or spinach
5 cherry tomatoes
1 slice whole grain toast
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 5 minutes to remove excess moisture.
- 2
Heat 1 tsp of olive oil in a non-stick skillet over medium heat. Add the minced ginger and garlic, sauté for 30 seconds until fragrant.
- 3
Crumble the pressed tofu into the skillet with your hands, creating bite-sized pieces that resemble scrambled eggs.
- 4
Sprinkle the ground turmeric over the tofu and stir to coat evenly, cooking for about 3 minutes.
- 5
Add the nutritional yeast, salt, and black pepper to the tofu mixture, stirring to combine. Cook for another 2 minutes.
- 6
Push the tofu to one side of the pan and add the remaining 1 tsp of olive oil to the empty side.
- 7
Add the chopped greens to the oil and sauté until just wilted, about 2-3 minutes.
- 8
Mix the wilted greens with the tofu scramble and add the halved cherry tomatoes. Cook for 1 minute more to warm the tomatoes.
- 9
Squeeze 1 tsp of lemon juice over the scramble and stir to incorporate.
- 10
While the scramble finishes cooking, toast the slice of whole grain bread.
- 11
Serve the turmeric-ginger tofu scramble with the toast on the side.
Nutrition Information (per serving)
422
26g
47g
14g
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