I really don’t have much to say about this dish, except that it’s easy, delicious and pretty straight-forward to make. This is my go-to breakfast to prepare when I’m getting ready to go to work. It takes roughly 10 minutes to prepare and cook. The amount of protein in the tofu also keeps me filled and energized all morning, so that I can conquer each day with gusto!
Oh-there IS one thing that I forgot to add. There’s an ingredient that I like to add to my scrambled breakfast tofu: yellow mustard. Yes. The type that you squeeze on your hot dogs. The mustard gives this a surprising creaminess and umami, and gives it just the perfect little amount of zing to help bring out the flavors of the other spices used.
Ok, let’s get on with the recipe!
Tasty Scrambled Tofu!
One 8 oz package of firm or extra firm tofu, drained
¾ tsp turmeric
¼ tsp garlic Powder
1 tsp Sriracha
1 tbsp yellow mustard
½ cup fresh spinach
¼ cup of water
2 tsp Cooking oil
A pinch of salt and black pepper
1. Gently drain out tofu over a sink until most of the liquid has vanished. After draining, crumble the tofu with your hands until you get chunky pieces the size of egg scrambles.
2. Heat a skillet onto medium-high & melt your cooking oil. While skillet is melting, take all your other condiments and water and mix together in a bowl until mixture turns into a golden orange broth.
3. Place tofu chunks into skillet and let them sauté for about 3 minutes, until they begin to lightly brown. After those three minutes, gradually add in the broth and spinach and let the scrambled mixture finish cooking for another 3 minutes, or until the water evaporates. Stir frequently.
4. Turn off, serve on your favorite vessel, and enjoy! 🙂
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