SERVES 4
When you need to mix up your breakfast (or even dinner), this dish is the way to go. And it’s not just about flavor. This super-high-protein meal will keep your energy soaring for hours. Plus it’s packed with iron, vitamin C, calcium, and vitamin B12. We like to serve this with whole-grain toast and fresh tomatoes. Avocado is also a great side. To make the meal extra hearty, whip up some roasted baby potatoes to go with it.
1 19-oz. package firm tofu
1 Tbsp. coconut oil
¼ cup finely chopped red onion
¼ tsp. turmeric powder
¼ tsp. Himalayan pink salt
¼ cup finely chopped red bell pepper
½ cup finely chopped spinach
1 Tbsp. nutritional yeast
Pepper to taste
Fresh cilantro or basil (garnish)
1 Drain the water out of the block of tofu by pressing it in between some paper towels. Squeeze as much of the liquid out as possible. Then crumble the tofu with your hands until it is broken up into tiny pieces.
2 Pour coconut oil into a medium to large sauté pan (cast iron if possible) and turn the burner on to medium heat. Add onion and sauté for about 2–3 minutes, until slightly tender.
3 Add the crumbled tofu and sauté until the water evaporates completely and the tofu is slightly brown. This may take up to 10–15 minutes. Add the turmeric and salt and mix until the tofu is evenly coated. Add bell pepper and spinach and cook until the vegetables are slightly wilted and tender.
4 Add the nutritional yeast right before serving. Season with pepper to taste and garnish with fresh cilantro or basil.
