Korean Tofu and Spinach Scramble
184
Calories
14g
Protein
8g
Carbs
12g
Fat
A quick tofu and spinach scramble, ready in minutes.
Protein 14g 路 Carbs 8g 路 Fat 12g
8 min
Prep
7 min
Cook
$4
Per Plate
184
Calories
What You Need
- 6 oz tofu
- 1 cup spinach
- 1 tsp olive oil
- 1 tsp sesame seed
- 12 oz tofu
- 2 cup spinach
- 2 tsp olive oil
- 2 tsp sesame seed
- 18 oz tofu
- 3 cup spinach
- 3 tsp olive oil
- 3 tsp sesame seed
- 24 oz tofu
- 4 cup spinach
- 4 tsp olive oil
- 4 tsp sesame seed
Before You Start
Press the tofu dry, rinse the spinach, and warm the pan on medium so it is ready when you start.
How To Make It
- Warm the olive oil in a nonstick pan over medium, about 1 minute, until it shimmers.
- Crumble in the tofu and cook, stirring, 4 to 5 minutes, until hot through and lightly golden.
- Add the spinach and cook 1 to 2 minutes, just until it wilts and turns bright green.
- Sprinkle with the sesame seed, season to taste, and serve warm.
Fix It: If the tofu is watery, cook it a minute longer before adding the spinach so the extra liquid steams off.
Nutrition Per Serving
- Calories184
- Protein14g
- Carbs8g
- Fat12g
- Fiber1g
- Sodium42mg
Bonus Benefits
- Steady Energy
- Eating Well
- Mood Support
- Joint Comfort
- Cycle Support
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Cabbage: fiber and vitamin C, reported to reported to support fullness.
Cabbage: fiber and vitamin C, reported to reported to support fullness.
Tools For This Recipe
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