Servings
4
Prep Time
15 minutes
Cook Time
10 minutes
Author:
Form Health
Not a big fan of eggs for breakfast? Try using tofu. You can season it in many ways. Mexican style by adding cumin and black beans or asian style by adding soy sauce and sesame oil.
Ingredients
14 ounces soft tofu, drained
1 tablespoon olive oil
1 teaspoon minced garlic
¼ cup diced red onion, ¼-inch dice
1 cup diced red bell pepper, ¼-inch dice
4 cups baby spinach
¾ teaspoon salt
¼ teaspoon turmeric
½ teaspoon ground cumin
⅛ teaspoon black pepper
½ avocado, ¼-inch dice
1 teaspoon minced parsley
Directions
Line a baking sheet with paper towels.
Crumble tofu into 1-inch pieces onto the paper towels. Spread into an even layer and allow to drain for 15 minutes. Press with more paper towels before cooking.
Heat a 12-inch nonstick frying pan over medium heat.
Add olive oil and once hot and shimmering, add the garlic and onion. Saute for 30 seconds.
Add the bell pepper and saute for 2 minutes.
Add the spinach and saute until wilted, 2 minutes.
Add the spinach and saute until wilted, 2 minutes.
Cook and stir until tofu is hot and evenly coated in the seasoning mix, 3 minutes.
The tofu can be broken up more when cooking to create smaller pieces.
Taste and season with more salt and pepper as desired.
Top with avocado and parsley.