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Veggie and Tofu Scramble

Serves 4
Time 15 min
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. Serve it with whole grain tortillas and your favorite hot sauce if you like. Watch our how-to video.
Ingredients
  • 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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