Tomato & Spinach Tofu Scramble
An easy and quick to make tofu scramble
- Prep Time: 2 minutes
- Cook Time: 12-13 minutes
- Total Time: 14-15 minutes
- Yield: 4-6 servings 1x
- Category: breakfast
- Method: saute
- Cuisine: american
Ingredients
Units
Scale
- 2 blocks of Extra Firm Tofu
- 2 cups of Cherry Tomatoes, halved
- 1 handful of Spinach
- Chicago Steak Seasoning, to taste
- Avocado Oil
Instructions
- Drain the tofu, no need to press since it will be scrambled.
- Either using your hands or a fork, break down tofu.
- Cut the cherry tomatoes in half.
- Using the avocado oil, grease a large skillet over medium high heat.
- Place halved cherry tomatoes in skillet, cook until soft, about 3-5 minutes.
- In the same skillet, put tofu in and cook about 10 minutes. If too dry and tofu is sticking, use up to 1/2 cup of water as needed.
- After tofu has finished cooking, add in the Chicago steak seasoning. Add in to taste. I use 2-3 tbsp.
- Add in 1 handful of spinach and cook until wilted, about 1-2 minutes.
- Enjoy!!
Notes
When it comes to the seasoning, I don’t measure, I go by taste. This is just a rough estimate of how much I use. Start with a little, taste it before it’s done, and add in more if needed.
Find it online: https://www.iamtaradawn.com/tomato-spinach-tofu-scramble/