Tofu Scramble
Serves
4
Total Time
27 minutes
Prep Time
10 minutes
Cook Time
17 minutes
Ingredients
14 ounces extra firm tofu
2 tablespoons Kikkoman® Less Sodium Soy Sauce
1 teaspoon ground turmeric
¼ teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon cracked black pepper
2 tablespoons olive oil
1 cup sweet potatoes, washed, peeled and chopped
½ cup white onion, chopped
2 cups spinach
Directions
- Slice tofu into 2 pieces and use paper towels to remove excess liquid from each piece. Place in a bowl and mash into small pieces with a fork or potato masher. Season with soy sauce, turmeric, garlic powder and smoked paprika and pepper. Set aside.
- Heat olive oil over medium heat in a large skillet. Add sweet potatoes and onions. Cook for 10 minutes or until tender.
- Stir in spinach and cook until wilted, about 3 minutes.
- Add tofu mixture to skillet and stir to combine with vegetables. Cook for 3-4 minutes to heat tofu through. Serve hot.
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