Tofu corn spinach breakfast scramble
From shubbard47 17 years ago
- 10 minutes to make
- Serves 2
Basic, peppery breakfast scramble takes less than 15 minutes from start to finish. Corn adds a refreshing, crunchy texture to contrast silken tofu and spinach.
Ingredients
- 12 oz firm silken tofu shopping list
- 1/4 c cooked rice or quinoa shopping list
- 3/4 c frozen spinach shopping list
- 3/4 c frozen corn shopping list
- 2 Tbsp chili powder shopping list
- 1/2 tsp chipotle pepper shopping list
- 1 1/2 tsp cumin shopping list
- 1/2 tsp cayenne pepper shopping list
- 1/2 tsp fresh ground black pepper shopping list
- Canola or other vegetable oil shopping list
- Dash of brewer's yeast (optional) shopping list
- 1 Tbsp Bragg's Liquid Aminos (optional) shopping list
How to make it
- Heat oil in a steel skillet on low while assembling other ingredients
- Increase heat to medium, add corn, rice, and spinach, cook 5 min, stirring occasionally
- Add silken tofu, hand-crumbled directly into pan, stir well
- Add all spices, adjust levels to suit your tastes
- Optional: Sprinkle nutritional yeast, if desired
- Cook another 6-10 minutes, stirring occasionally
- Optional: Mix in Bragg's Liquid Aminos, if desired
- Remove from heat
- Add salt to taste, serve
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