- 7 ounces Firm Tofu
- 1 Tablespoon Vegan Butter
- 0.25 cup, chopped Cherry Tomatoes
- 0.25 cup, chopped Green Onion
- 0.5 cup, chopped Spinach
- 0.25 teaspoon Turmeric Powder
- 0.25 teaspoon Ground Black Pepper
- 0.5 teaspoon Sea Salt
You won’t miss the eggs in this tofu scramble!
When my husband and I went vegan for the month of January, we will wanted some sort of savory scramble in the mornings.
Tofu is a great source of protein, iron and calcium among others.
Do read the labels and buy non-GMO, USDA organic if possible.
I like adding cherry tomatoes, green onion and spinach for extra color, flavor and nutrients but you can add any kind of veggies or herbs!
Also, do not skip on the black pepper! It is needed for your body to enhance the absorption of turmeric and its health benefits.
Get Your Skillet
Heat up a skillet on medium-high heat then add 1 tablespoon of vegan butter and allow it to melt.
Next, add the chopped grape tomatoes, chopped green onion and chopped spinach. Stir and cook for 1-2 minutes.
With your hand crumble to firm tofu into the skillet then add the turmeric, black pepper and sea salt.
Stir and break up any bigger chunks of tofu and make sure everything is coated evenly with the seasoning to give it that egg-like yellow look.