Mexican Tofu and Spinach Scramble
168
Calories
13g
Protein
7g
Carbs
11g
Fat
A quick tofu and spinach scramble, ready in minutes.
Protein 13g 路 Carbs 7g 路 Fat 11g
10 min
Prep
7 min
Cook
$4
Per Plate
168
Calories
What You Need
- 6 oz tofu
- 1 cup spinach
- 1 tsp olive oil
- 2 tbsp cilantro
- 12 oz tofu
- 2 cup spinach
- 2 tsp olive oil
- 4 tbsp cilantro
- 18 oz tofu
- 3 cup spinach
- 3 tsp olive oil
- 6 tbsp cilantro
- 24 oz tofu
- 4 cup spinach
- 4 tsp olive oil
- 8 tbsp cilantro
Before You Start
Press the tofu dry, rinse the spinach, and chop the cilantro.
How To Make It
- Warm the olive oil in a skillet over medium, about 1 minute, until it shimmers, then crumble in the tofu.
- Cook the tofu, stirring, 4 to 5 minutes, until it firms up and turns lightly golden.
- Add the spinach and cook, 1 to 2 minutes, until wilted and glossy.
- Fold in the cilantro, season to taste, and serve.
Fix It: If the tofu is watery, cook it a minute or two longer so the moisture steams off and it browns.
Nutrition Per Serving
- Calories168
- Protein13g
- Carbs7g
- Fat11g
- 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:
Lime: vitamin C, reported to reported to brighten a dish without salt.
Lime: vitamin C, reported to reported to brighten a dish without salt.
Tools For This Recipe
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