1 block of extra firm tofu
2 tablespoons of olive oil, divided
1 large onion, finely chopped
½ cup of organic sun-dried tomatoes (I prefer the one that is in olive oil)
2 handfuls of fresh spinach (approximately 1 cup), thoroughly washed
3 or 4 sprigs of fresh thyme (if using dried then approx. 1 teaspoon)
2-3 cloves of minced garlic (if using dried then approx. 1 teaspoon)
½ teaspoon of pink Himalayan sea salt
2 tablespoons turmeric
Drain tofu and remove access moisture with a paper towel by gently pressing down. Roughly chop the tofu and place into a large bowl. Add 1 tablespoon of olive oil, thyme, minced garlic, sea salt, and turmeric. Use a masher or form to “scramble” the tofu and other ingredients. Use additional olive if necessary in order to ensure that seasonings are thoroughly mixed in. Add additional turmeric for more vibrant color. Cover and set aside to marinate while you prepare the veggies.
Heat a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once Oil is warmed, add chopped onion and sun-dried tomatoes. Saute until the onion is translucent and slightly tender (approximately 5-7 minutes). Add tofu mixture and stir to mix ingredients all the way through. Turn heat down to medium-low and let cook for about 10 minutes, stirring occasionally to prevent the tofu from sticking to the skillet. Add spinach and mix thoroughly, stirring frequently.
Take a test bite! How does it taste? Add a little bit more seasoning if needed.
Cook the tofu scramble until the spinach has wilted. Remove from heat and let cool slightly before serving.
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Recipe Credit: The Vegan Nest
Photo Credit: http://www.recipesbnb.com/tofu-egg-scramble/86726