stairway to vegan

Sharing a journey into the world of fabulous vegan food.

Tofu Scramble with baby spinach

1 Comment

 

Tofu scramble with baby spinach

Tofu scramble with baby spinach

What a wonderful weekend we had. I had all my family (both children and all three granddaughters, aka the “three princesses”, ) at my place for an outdoor birthday celebration for my mother. The weather was perfect, hot and sunny. We had a big water slide for the kids and lots of great food and company.

The two older princesses helped decorate the yard and the birthday cake.

Cooper prowled around waiting for anyone to drop food from their plate.

All in all, a perfect weekend.

With all the preparation and general clean up, time was short, so this recipe is quick and easy. Keep posted, though, as I have just signed up for Vegan Mofo (Vegan Month of Food), where I will be posting a minimum of 20 times from Sept 1st to  30th. I spent a relaxing Sunday, browsing my recipe collection and planning lots of great dishes to make next month.

If anyone has any requests, please let me know and I will try to include them for you.

But now, back to the recipe at hand. this tofu scramble tastes really good. It is quick and easy to prepare, as long as you have the tofu ready. You can make this without going to the trouble of freezing and pressing the tofu (see instructions at linked recipe), but the texture will be less “egglike”. The paprika and curry give the dish a nice yellow colour as well as great flavour.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

 

 

 

 

Tofu Scramble with Baby Spinach

Serves 2

  • ½ block extra firm tofu (frozen, thawed then pressed for at least 4 hours)
  • 1 tblspn olive oil
  • ½ large red bell pepper chopped
  • 1 clove garlic minced or grated
  • ¼ large onion chopped
  • 1 or 2 stalks celery chopped
  • 2 tspns tamari
  • ¼ tspn turmeric
  • ½ tspn curry powder
  • 3 tblspns nutritional yeast
  • ½ cup baby spinach chopped

 

Heat olive oil in pan. Add peppers, garlic, onion and celery and cook over medium heat until just soft.

Using your hands, crumble the drained tofu into the pan and stir fry until warmed through.

Add tamari, turmeric, curry and nutritional yeast and stir until completely mixed in. You may need to add a little water if the mixture appears too dry.

Turn off heat and add the baby spinach. Stir then cover with a lid for 2 or 3 mins  to  allow the spinach to wilt. Serve.

You can also add other vegetables, parsley, tomato’s etc if you wish.

Tofu scramble with baby spinach

Tofu scramble with baby spinach

Nutrition Facts
Serving Size 236 g
Amount Per Serving
Calories

235
Calories from Fat

120
% Daily Value*
Total Fat

13.3g
20%
Saturated Fat

2.2g
11%
Trans Fat

0.0g
Cholesterol

0mg
0%
Sodium

398mg
17%
Total Carbohydrates

14.8g
5%
Dietary Fiber

6.6g
26%
Sugars

3.1g
Protein

19.0g
Vitamin A   32% Vitamin C 69%
Calcium 30% Iron 32%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points

 

Advertisements

One thought on “Tofu Scramble with baby spinach

  1. Reblogged this on Vegan,Vegan.

    Like

Please share your thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s