How to Make Tofu & Spinach Turmeric Breakfast Scramble
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Heat olive oil in a non-stick skillet over medium heat.
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Add bell pepper and green onion, sauté for 2 minutes until slightly softened.
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Add crumbled tofu, turmeric, garlic powder, salt, and black pepper; cook for 2 minutes, stirring frequently.
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Fold in chopped spinach and cook for another 2-3 minutes until wilted and liquid is absorbed.
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Taste and adjust seasonings if necessary. Serve hot.
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Pro Tips for Perfect Tofu & Spinach Turmeric Breakfast Scramble
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of firm tofu, drained and crumbled, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Tofu & Spinach Turmeric Breakfast Scramble?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Tofu & Spinach Turmeric Breakfast Scramble?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for firm tofu, drained and crumbled?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
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