Tofu Scramble Breakfast Bowl

Ingredients · 2 servings

• 280 gTofu, drained
• 1 tspTurmeric, ground
• 80 gSpinach, washed
• 2 tbspNutritional yeast
• 1Pepper, diced
• 1 tbspOlive oil
• 2 tbspWater
• ½ tspSalt
• ¼ tspBlack pepper, ground

Equipment

stovetop, cutting board, knife, measuring spoon, bowl, skillet, spatula, serving spoon

Instructions

1. 1
   Mise en Place

   Gather and measure all ingredients, drain the tofu, dice the pepper, and set out a cutting board, knife, skillet, bowl, and spatula. · 5 min

   What to look for: All ingredients are measured and ready beside the skillet.

2. 2
   Warm Skillet

   Heat olive oil in a wide skillet over medium heat until it shimmers and moves easily across the surface. · 2 min

   What to look for: The oil looks glossy and fluid.

3. 3
   Soften Pepper

   Add the diced pepper and cook, stirring often, until the pieces soften slightly and their edges look glossy. · 4 min

   What to look for: The pepper is brighter, glossy, and lightly softened.

4. 4
   Crumble Tofu

   Crumble the tofu by hand into the skillet, then stir gently so the pieces stay tender and uneven like soft curds. · 2 min

   What to look for: The tofu is broken into small, irregular curds.

5. 5
   Season Tofu

   Sprinkle in turmeric, nutritional yeast, salt, and black pepper, then add water and fold until the tofu turns golden. · 3 min

   What to look for: The tofu is evenly golden and lightly coated.

6. 6
   Wilt Spinach

   Fold in spinach and cook just until the leaves wilt, the tofu looks lightly creamy, and no watery liquid pools in the pan. · 2 min

   What to look for: The spinach is vivid green and just wilted.

7. 7
   Serve Bowl

   Spoon the scramble into 2 warm bowls and serve hot while the peppers are sweet, the spinach is vivid, and the tofu is soft. · 1 min

   What to look for: Each bowl holds a hot, golden tofu scramble with visible vegetables.