Spinach and sweet potato tofu scramble
"The friendlies vegan meal, supplying loads of Iron and protein!"Serves 4 | Prep Time 10 minutes | Cook Time 15 minutes
Why I Love This Recipe
With a cook time of only 25 min, this is a quick way to get your protein in the morning with 21g per serving, thanks to our tofu. And if you happen to be eating a full time cruelty free diet, one mineral you're bound to be short in is iron. Luckily, the sweet potato is a great food source high in Iron. This recipe brings 4.11 mg of iron per serving.
Ingredients You'll Need
For the scramble:
1 Cup of baby spinach
1 tbsp of extra virgin coconut oil
28 oz of firm tofu (drained)
½ medium onion (finely chopped)
¼ medium red bell pepper (finely diced)
1 large sweet potato (diced)
For the seasoning:
½ tsp ground cumin
1 tsp paprika powder
½ tsp turmeric powder
2 tbsps water
In the same frying pan, sauté onion until soft. Add the bell peppers and continue cooking until it is soft as well. Add the tofu and scramble it using your cooking spatula or a fork.
In a small bowl, mix together the spices: turmeric powder, ground cumin, paprika, salt and pepper. Add water and mix well. Pour the spice mix onto the scrambled tofu and stir.
Add the chopped spinach and cook for another 2-3 minutes until the spinach is wilted and the tofu is slightly browned. Serve immediately with the sweet potatoes and avocado slices on the side.