Egg-Free Scrambled Tofu Florentine
Yield: 4 Servings
Time: 30 minutes or less
8 Ingredient Recipe
Vegan Vegetarian Dish
- 1 Tbs. minced fresh parsley
- 1 Tbs. olive oil
- ¼ cup chopped onion
- 1 lb. firm tofu, pressed, drained and crumbled
- ⅛ tsp. turmeric
- Salt and freshly ground black pepper to taste
- 1 cup cooked fresh spinach leaves, squeezed dry
- ¼ cup shredded soy mozzarella
In a skillet, heat oil over medium heat. Add onion cook for 5 minutes, stirring often, until soft. Add tofu, sprinkle with turmeric, salt and pepper. Cook, stirring occasionally, until tofu is heated through and liquid is absorbed, 3 to 5 minutes. Add spinach and stir to mix.
To serve, divide mixture among 4 serving plates and pat into an omelet-shaped crescent with spatula. Sprinkle top of each serving with soy mozzarella and parsley. Serve hot.
This dish makes a hearty meal any time of day.
For a special treat, serve with potatoes and turkey sausage.
- Calories: 157
- Protein: 13 g
- Total Fat: 10 g
- Saturated Fat: 1 g
- Carbohydrates: 7 g
- Sodium: 109 mg
- Fiber: 2 g