A delicious and nutritious vegan breakfast option.
Prep
10 minutesCook
15 minutesReady In
25 minutesLevel
EasyRating
/rating_off.png "1 Star")
Loading...| 1 block of firm tofu | |
| 2 tablespoons of nutritional yeast | |
| 1 tablespoon of soy sauce | |
| 1/2 teaspoon of turmeric | |
| 1/2 teaspoon of paprika | |
| 1/4 teaspoon of garlic powder | |
| 1/4 teaspoon of onion powder | |
| 2 tablespoons of olive oil | |
| 1/2 onion, diced | |
| 1 bell pepper, diced | |
| 2 cups of spinach, chopped | |
| Salt and pepper to taste |
| 1. | Press the tofu to remove excess water, then crumble it into a bowl. |
| 2. | In a separate bowl, whisk together the nutritional yeast, soy sauce, turmeric, paprika, garlic powder, and onion powder. |
| 3. | Heat the olive oil in a skillet over medium heat. Add the onion and bell pepper and sauté until softened, about 5 minutes. |
| 4. | Add the crumbled tofu to the skillet and cook for 3-4 minutes, stirring occasionally. |
| 5. | Pour the seasoning mixture over the tofu and stir until well coated. Cook for an additional 2-3 minutes. |
| 6. | Add the chopped spinach and cook until wilted. |
| 7. | Season with salt and pepper to taste. |
| 8. | Serve hot and enjoy! |
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