Vegan Tofu Spinach Scramble

Ingredients

• Tofu

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

  14 oz or 397g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Spinach

  Raw

  5 cup or 150g

• Lemon juice

  Canned or bottled

  2 tsp or 10g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

Directions

1. Line a large plate with several layers of paper towels. Place tofu on top, cover with more paper towels, and set another plate on top. Let drain for 5 minutes, then cut into 1/2-inch cubes.
2. In a medium bowl, combine the tofu, turmeric, black pepper, half of the salt, and cayenne. Toss well to combine and set aside.
3. Heat the oil in a large nonstick skillet over medium-high heat. Add the scallion whites and cook, stirring, until soft, about 1 minute.
4. Add the tofu mixture and cook, stirring occasionally, until the tofu is lightly browned and resembles scrambled eggs, about 5 minutes.
5. Add the spinach, lemon juice, and remaining salt. Stir until the spinach is wilted, about 1 minute.
6. Add the tomatoes and scallion greens and stir until the tomatoes are just heated through and begin to soften, about 1 minute.
7. Remove from the heat, add the basil, and stir to combine. Season with additional salt and pepper, if desired.