Tofu Scramble

3 cups organic baby spinach
1 cup chopped onion
1 cup chopped green capsicum
1 cup diced tomatoes
350 g firm tofu
1/4 cup unsweetened soy, hemp or almond milk
1 tbsp Dr. Fuhrman’s VegiZest or other no-salt seasoning
2 tbsp savoury yeast flakes/nutritional yeast



In a non-stick frying pan, water sauté spinach, onions, capsicum and tomatoes until tender.

Squeeze out as much water as you can from the tofu and then crumble it over the vegetable mixture and cook until tofu is lightly browned. Sprinkle on VegiZest and nutritional yeast.

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