Tofu spinach scramble
Tofu spinach scramble
320 cals, 18p, 8c, 23f (per meal)
  • Firm tofu, drained, cut into 1/2 inch cubes
    14 oz (397g)
  • Fresh spinach, chopped
    4 cup (120g)
  • Tomatoes, halved
    1 cup cherry tomatoes (149g)
  • Oil
    2 tbsp (30mL)
  • Black pepper
    4 dash, ground (1g)
  • Salt
    2 dash (2g)
  • Lemon juice
    2 tsp (10mL)
  • 1
    In a medium bowl, mix together the tofu, salt, and pepper (feel free to season as you like). Set aside.
    2
    Heat the oil in a skillet over medium-high heat. Add the tofu and cook, stirring occasionally, for about 5 minutes until it is lightly browned.
    3
    Add the spinach, tomatoes, and lemon juice and stir until the spinach has wilted and the tomatoes are warmed through, about a minute or two.
    4
    Serve.
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