Veggie Tofu Breakfast Scramble

Yield

4 servings

Time

35 minutes

Ingredients

– 1 tbsp. olive oil – 1 large Yukon Gold potato, diced into small cubes – ½ medium bell peppers, diced – ¼ medium red onion, diced – ½ cup cherry tomatoes, cut in half – 8 oz. extra firm tofu, liquid drained – ½ tbsp. sriracha or to taste – ½ tsp. cumin – 1 tsp. sea salt – ⅛ tsp. pepper – 1 oz. baby spinach – ¼ cup water – ¼ cup chopped scallions

1. Add oil into a large, non-stick skillet and add diced potatoes. Cook on medium heat, stirring occasionally until cooked through and nicely browned (use a lid to help cook the potatoes faster).

2. Once the potatoes are cooked, add bell peppers, onions, and cherry tomatoes, and cook for 5-7 minutes, or until the veggies soften.

3. At this point, add the cumin powder, sriracha, salt, and pepper. Take tofu in your hands and crumble right into the skillet. Cook, stirring, and breaking the tofu pieces, for a few minutes.

4. Now add the spinach and ¼ cup of water. Cook, until spinach has wilted and water almost evaporated.

5. Garnish with fresh scallions and serve.

All you need to do is add it to the fridge in an airtight container and save it for your next meal. If you can make it until breakfast - great! If not, you can reheat for lunch or dinner.

This Veggie Tofu Breakfast Scramble recipe is a hearty and filling way to start the day. Full of protein and fresh veggies with a ton of amazing flavor.

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