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Tofu scramble

This recipe makes your dish look like scrambled eggs. If you or a loved one is transitioning to an egg-free diet, this is the dish to make. As a child, I ate fried egg sandwiches, scrambled eggs, eventually egg white omlets and I really enjoyed my eggs with toast. So, now I make the same thing except with tofu.

A friend recently told me about the anti-inflammatory effects of tumeric. I was never a big user of this spice but lately I put it in everything. Adding the tumeric to the tofu makes it resemble an "egg scramble"

Tofu scramble:
3-6 oz of tofu, crumbled
2-3 cups of fresh organic spinach (or any veggie)
1 tbsp of coconut oil
A dash of red pepper
Sea salt
Sprinkle on nutritional yeast (optional)

Melt the oil in a medium pan and crumble the tofu into the pan. Keep heat on low. Add the spinach and cover, heating on low. Use a spatula to move the scramble around. Sprinkle on the tumeric and sea salt and mix everything with a spatula. The spinach will become smaller and will absorb the coconut oil. Keep moving the scramble over low heat until it is done. The spinach will be fully cooked and the tofu will take on the yellow color of the tumeric.

Serve with toast and earth balance butter or natural jelly. You can also eat the scramble by itself or with a side of fruit.

Your taste buds will be singing! The tumeric and sea salt make this dish savory and a great breakfast.  You will be fueling your body with protein from the tofu and vitamins and minerals from the spinach.


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