This vegan, veggie-packed alternative to scrambled eggs makes a terrific breakfast or lunch. Finely chopping the vegetables in a food processor saves time, and you can even do this step the night before if your mornings are hectic.
- 2 cups lightly packed spinach leaves
- 1 large tomato, quartered
- 1/2 red or yellow bell pepper, quartered
- 1/2 red onion, quartered
- 3 garlic cloves
- 1 (14-ounce) package firm tofu, well drained
- 1/8 teaspoon fine sea salt
In a food processor, combine spinach, tomato, bell pepper, onion and garlic, and pulse until finely chopped. This can be covered and refrigerated up to 1 day ahead.
Put vegetable mixture in a large skillet and bring to a simmer over medium-high heat. Crumble in tofu and sprinkle with salt. Cook, stirring and breaking up any large chunks of tofu, until most of the liquid has evaporated, about 8 minutes. Serve warm.
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