Ingredients
ServingsOriginal: Serves 2
- olive or vegetable oil, or vegan butter
- soft tofu, drained for 15 minutes1/3 block
- onion, small; diced1/2
- garlic, minced1 clove
- sun-dried tomato, diced1
- flat-leaf spinach, fresh1 small handful
- red pepper flakes2 dash
- ground turmeric, or curry powder2 dash
- flavored salt1 pinch
- salt
- pepper
- flour tortillas, or vegan bread; optional1–3
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Heat about 1–2 tablespoons (15–30 g) oil in a saucepan. Add onion, garlic, and sun-dried tomato to pan, then cook until soft and golden.
While that is cooking, mash tofu until it gets an even scrambled texture, and add seasonings as specified or to taste. Mix it all in until evenly distributed.
When onion mix is cooked, add tofu and spinach. Heat through until spinach is soft and wilted looking.
Serve with tortillas like a breakfast burrito or in bread like a breakfast sandwich.