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Scrambled Tofu Florentine

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B6, B9, C, E, P
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Firm tofu - patted dry

  2. 1 teaspoon 5ml Onion powder

  3. 1/2 teaspoon 2 1/2ml Garlic powder

  4. 1/4 teaspoon 1 1/3ml Turmeric

  5. 5 cups 1185ml Spinach - triple washed,

  6. Patted dry, and roughly chopped

  7. 1 cup 62g / 2 1/5oz Thinly-sliced green onion

  8. 1 cup 237ml Thinly-slived mushrooms

  9. 1 tablespoon 15ml Olive oil

  10. 2 tablespoons 30ml Nutritional yeast flakes

  11. 3 tablespoons 45ml Freshly-chopped basil

  12. 3 tablespoons 45ml Freshly-chopped parsley

  13. 3/4 teaspoon 3.8ml Salt

  14. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Using your fingers, crumble the tofu into a small bowl. Sprinkle the onion powder, garlic powder, and turmeric over the top, toss well to evenly coat the tofu, and set aside.

  2. In a non-stick skillet, over medium heat cook the spinach, stirring constantly until wilted. Remove the spinach from the skillet and set aside.

  3. In the same skillet, saute the green onions and mushrooms in the olive oil, for 3 minutes or until soft. Add the reserved tofu and nutritional yeast, and saute an additional 5 minutes. Add the reserved spinach and the remaining ingredients, and stir well to combine. Taste and adjust seasonings as needed.

  4. This recipe yields 4 cups or 4 to 6 servings.

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