Tofu Scramble with Sweet Potato & Greens

Ingredients

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  7 oz or 198g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Coconut oil

  2 tbsp or 27g

• Spinach

  Raw

  1 cup or 30g

• Mushrooms

  Portabella, raw

  1 cup diced or 86g

• Onions

  Raw

  1 cup, chopped or 160g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Wrap the tofu in an absorbent towel and press with a heavy object, such as a cast iron pan, for about 15 minutes. Dice the tofu and sweet potato.
2. Heat the coconut oil in a sauté pan over medium heat. Add the tofu and sweet potato, sautéing until the tofu is browned and the sweet potatoes are fork-tender.
3. Add the spinach, mushrooms, and onions to the pan. Sauté until tender. Season with salt and pepper to taste, and enjoy.