MoFo 2013 - Day 21 - S is for Spinach Scramble

No plant based diet would be complete without the scramble. This is a great way to introduce friends to tofu. In this role, tofu is very unassuming. I can hardly tell the difference between scrambled tofu and scrambled eggs.

Scrambles are fun too! Like bowls, you can make any themed scramble you choose. They are a great way to use up leftovers in the fridge too. Turmeric is used to give scrambles that sunny yellow color people associate with scrambled eggs and adds some great health benefits as well. Another great thing about scrambles is they are fantastic to roll up in a tortilla for breakfast on the go.  They have no cholesterol. If you are gluten-free, use a gluten free soy sauce and you are set to go!

I like to get all of my ingredients prepped and ready to go before I start cooking as the process goes pretty fast.

Spinach Scramble

Makes 4 Servings

2 teaspoons olive oil
4 oz. cremini mushrooms, sliced thinly
1/2 orange or red bell pepper, medium dice
1 clove garlic, minced
2 teaspoons low sodium tamari or soy sauce*
1/2 teaspoon turmeric
1/4 teaspoon thyme
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon herbs de Province
1 - 12 oz package extra firm tofu with water gently squeezed out, crumbled
1 tablespoon nutritional yeast
1 1/2 cups chopped fresh spinach

Heat a 12-inch iron or non-stick skillet over medium heat. Add olive oil, mushrooms and bell pepper. Saute until mushrooms start to soften and release some of their liquid, about 3-5 minutes. Add garlic and saute for about 30 more seconds. Pour in tamari and saute for about a minute until all of the liquid is gone, about 1 minutes. Add turmeric, thyme. black pepper, salt and Herbs de Province and saute until herbs are just fragrant, about 30 seconds. Add crumbled tofu and nutritional yeast. Saute until tofu is heated through, about 3 minutes. toss in chopped spinach and saute until spinach is just wilted, about 2 minutes.

Garnish with chopped chives and grated vegan cheese (optional).

* If you use regular instead of low-sodium, cut back on the amount of salt.

Use GF tamari and this recipe is GF!!!