Tofu Scramble
Serves: 2
“This recipe could be helpful for managing hot flashes and mood swings thanks to the phytoestrogens in tofu.”
Ingredients:
1 (14 oz) block firm tofu, crumbled
2 Tablespoons olive oil
2 Tablespoons nutritional yeast
1 red bell pepper, diced
1 cup spinach, chopped
½ cup yellow onion, diced
½ teaspoon garlic powder
¼ teaspoon turmeric powder
¼ teaspoon salt
Black pepper, to taste
Fresh parsley for garnish
Optional for serving: Hot sauce, salsa, avocado slices
Instructions:
First, drain and press the tofu to remove as much as the liquid as possible. Then, using your hands or a fork, crumble the tofu into small, bite-sized pieces and set aside.
In a large non-stick skillet, heat the olive oil over medium-high heat.
Add the yellow onion and saute until translucent.
Then, add the diced bell pepper to the pan and cook for about 2-3 minutes, or until slightly softened.
Add the crumbled tofu and stir until everything is evenly distributed.
Sprinkle the tofu with nutritional yeast, garlic powder, turmeric, salt, and pepper. Mix well until the tofu is evenly coated. The tofu should start taking on a scrambled-egg like color.
Add the chopped spinach and cook until the spinach is wilted.
Transfer to serving plates and garnish with fresh parsley.
Top with toppings of choice, such as hot sauce, salsa, or avocado.
Nutrition Facts: 1 serving
Calories: 370
Total Fat: 18g
Saturated Fat: 3g
Cholesterol: 1mg
Sodium: 124mg
Total Carbohydrate: 21g
Fiber: 4g
Total Sugars: 4g
Protein: 25g
