I’m definitely a sweet tooth in the morning, but I always make sure to have some tofu in the fridge, so when I crave something salty for breakfast, I can enjoy this delicious recipe.
- 200 gr firm tofu
- 1 tbsp evoo
- ½ red onion
- ½ chopped red pepper
- Handful of baby spinach
- ¼ tsp ground turmeric
- ¼ tsp ground cumin
- ½ tsp ground paprika
- ½ tsp garlic powder
- ½ tsp curry powder
- salt and pepper to taste
- nutritional yeast (optional)
Heat up the evoo (extra virgin olive oil) in a pan on low heat, and add the onion.
When it starts to get brown, the red pepper, cook for 5 minutes and then and the baby spinach.
Cook them until soft, and make sure to add more oil or water if you see they are sticking to the pan.
Then take the tofu, dry it with a towel if necessary, and start crumbling it on a plate.
Once it’s all nicely crumbled, add it to the pan with all the spices and mix it up well. Cook until desired, and then serve with some toasted bread and enjoy!
PS: you can also add ½ cup chopped mushrooms or other veggies if you don’t like peppers. The important thing is just to cook all the vegetables first, and then the tofu.