Firm tofu: 200g (7 oz), Nutritional yeast: 10g (2 tbsp), Turmeric: 2g (1/2 tsp), Garlic powder: 2g (1/2 tsp), Onion powder: 2g (1/2 tsp), Paprika: 2g (1/2 tsp), Spinach: 30g (1 cups), Cherry tomatoes: 100g (1/2 cup, halved), Red bell pepper: 50g (1/2 medium, diced), Red onion: 30g (1/4 small, diced), Olive oil: 10ml (2 tsp), Black salt (kala namak, optional for eggy flavor): 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Whole grain toast: 60g (2 slices), Avocado: 50g (1/3 medium)
1. Drain and press 200g tofu to remove excess water. Crumble into bite-sized pieces. 2. In a small bowl, mix 10g nutritional yeast, 2g turmeric, 2g garlic powder, 2g onion powder, 2g paprika, 1g black salt (if using), and 1g black pepper. 3. Heat 10ml olive oil in a non-stick skillet over medium heat. 4. Add 30g diced red onion and 50g diced red bell pepper. Sauté for 3-4 minutes until softened. 5. Add the crumbled tofu and sprinkle the spice mixture over it. Stir to coat the tofu evenly with the spices. 6. Cook for 5-6 minutes, stirring occasionally. 7. Add 60g spinach and 100g halved cherry tomatoes. Cook for another 2-3 minutes until the spinach is wilted. 8. Meanwhile, toast 60g whole grain bread and slice 50g avocado. 9. Serve the tofu scramble with toast and sliced avocado.
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