Tofu Scramble

This was my breakfast this morning and it was quite delightful - I will be having this again tomorrow morning. I was inspired by this recipe and did my own twist. I didn't take pictures because I made this before work this morning and didn't really have time since I was getting ready between the steps.

I really like sauteed spinach so I used that for some greens and left the beans out. I changed up the spices today as well but will be trying the above spices in tomorrow's version. This makes one large serving or 2 smaller servings. This was my post workout meal so I ate the whole thing :D

Ingredients:

• 1 T oil
• 1/4 c chopped onion
• 1 clove of garlic
• half medium tomato, chopped into large chunks
• 3/4 c sliced mushrooms (I used cremini)
• half bell pepper, any color, chopped into bite size chunks
• 1/4 pkg of extra firm tofu, crumbled
• large handful of spinach
• 1/4 tsp tumeric
• 1/4 tsp chili powder
• 1/4 tsp cumin powder
• 1/4 tsp coriander powder

Heat a pan to medium heat, add the oil and put onions and garlic in the pan. While the onions are browning prep the tofu: cut the amount off that you're using and pat and press with a paper towel. You can put a heavy plate or dish if you want it drier.

Lower the heat if needed; my pans hold heat very well so I often have to lower the heat to low-medium. Once the onions start browning add the mushrooms, tomatoes, and peppers, and crumble the tofu into the pan. Add salt and pepper, stir and cover with a lid. Let it steam for 3-4 minutes and then add spinach. Give it another stir and cover with lid for 1-2 minutes to wilt the spinach.

Add the spices, stir, and let cook for a minute so everything can marry and become tasty. Serve with toast or whatever you would normally eat with scramby eggs*. (*Cable Guy reference)

This was super filling and kept me full for more than 3 hours until my first break at work.

Cheers!

- Kelsey