Tofu Scramble Fajita Style

0 points Serves 4 If you’re a fan of veggie-packed egg scrambles, try this plant-based tofu version. Relying on frozen veggies and prewashed greens, it’s a cinch to prep and quick to cook.

Ingredients

• Olive oil
• 1 tsp
• Frozen pepper and onion blend
• 2 cup s
• Baby spinach
• 5 oz
• Firm tofu
• 14 oz crumbled
• Nutritional yeast
• 2 Tbsp
• Kosher salt
• ¾ tsp
• Ground cumin
• ½ tsp
• Ground turmeric
• ¼ tsp optional

Instructions

1. Heat the oil in a large nonstick skillet over medium. Add the frozen peppers and onions (no need to thaw); cook until softened, about 3 minutes. Gradually add the spinach, tossing frequently until the spinach just wilts. Place the vegetable mixture in a colander to drain.
2. Return the skillet to medium heat. Add the tofu and sprinkle with the nutritional yeast, salt, cumin, and turmeric. Cook until thoroughly heated, 2 to 3 minutes, stirring frequently. Return the vegetable mixture to the pan and stir gently to combine.
3. Serving size: about 1 cup