Tofu scramble

Ingredients

• Firm plain tofu300 g
• Ground turmeric2 g
• Fresh baby spinach100 g
• Cherry tomatoes100 g
• Nutritional yeast flakes10 g
• Extra virgin olive oil15 g
• Fine salt2 g
• Unsweetened soy milk or water50 ml
• Ground black pepper0.5 g

Allergens

Soy

Method

1. Thoroughly wash the spinach and cherry tomatoes; cut the tomatoes in half.
2. Remove tofu from the package, pat dry with paper towels, and crumble it roughly with your hands or a fork to achieve an uneven, egg-like texture.
3. Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
4. Add the cherry tomatoes and sauté for about 2 minutes until they start to release their juices and the skin appears slightly wilted.
5. Incorporate the crumbled tofu and ground turmeric; stir well until the yellow color is evenly distributed.
6. Pour in the soy milk (or water) and add the nutritional yeast; cook for 3 minutes, stirring to create a creamy emulsion that binds the tofu crumbles.
7. Add the baby spinach and cover with a lid for 1 minute to allow the leaves to wilt quickly.
8. Remove the lid, season with salt and black pepper, and sauté over high heat for the final minute to evaporate excess liquid while keeping the mixture moist.
9. Serve immediately to preserve the texture and bright color of the vegetables.