Vegan Curried Tofu Scramble With Spinach
A vegetarian and vegan curried tofu scramble with spinach offers an Indian-spiced twist on a traditional breakfast scramble.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Sauté garlic and onion in oil in a large skillet for 3 to 5 minutes until soft.
-
Stir in crumbled tofu.
-
Add curry powder, turmeric, cumin, salt, and pepper, stirring to coat the tofu thoroughly.
-
Cook for 2 to 3 minutes, then add diced tomatoes and heat for about 3 more minutes, stirring often, until the tofu is hot and slightly crispy.
-
Add spinach, cover, and cook for 1 to 2 minutes until wilted, stirring thoroughly.
Nutritional Info (per serving)
Calories:
338 kcal
Carbohydrate:
28 g
Cholesterol:
0 mg
Fiber:
11 g
Protein:
31 g
Saturated Fat:
2 g
Sodium:
309 mg
Sugar:
13 g
Fat:
16 g
Unsaturated Fat:
0 g