Tofu scramble with sweet potato & greens
Tofu scramble with sweet potato & greens is a nutritious meal featuring crumbled tofu, sweet potatoes, and a medley of sautéed vegetables. This easy-to-make dish combines earthy and sweet flavors, seasoned simply with salt and pepper.
Cook time 15 min
Prep time 20 min
Ingredients:
5 oz tofu1 sweet potato
2 tbsp coconut oil
1 cup spinach
1 cup mushrooms
1 cup onion
1 dash salt
1 dash black pepper
Tofu scramble with sweet potato & greens is a nutritious and delicious plant-based meal that is perfect for breakfast, lunch, or dinner. This dish is not only packed with protein from the tofu, but it also incorporates the natural sweetness of sweet potatoes and the earthiness of mushrooms and spinach. Seasoned simply with salt and pepper, this scramble is easy to make and full of flavors that complement each other beautifully.
Instructions:
- Tofu: Drain the tofu and press it to remove excess water. Once pressed, crumble it into small pieces.
- Sweet Potato: Peel and dice the sweet potato into small cubes.
- Spinach: Wash and roughly chop the spinach.
- Mushrooms: Clean and slice the mushrooms.
- Onion: Peel and dice the onion.
- In a large skillet, heat 1 tablespoon of coconut oil over medium heat.
- Add the diced sweet potato to the skillet. Cook, stirring occasionally, until the sweet potato becomes tender and starts to brown, about 8-10 minutes.
- Add the remaining tablespoon of coconut oil to the skillet.
- Add the diced onions and cook for about 3-4 minutes, until they begin to soften and become translucent.
- Add the sliced mushrooms and cook for another 3-4 minutes, until they start to release their moisture and brown slightly.
- Stir in the chopped spinach and cook until it wilts, about 2 minutes.
- Add the crumbled tofu to the skillet and mix well with the vegetables. Cook for another 4-5 minutes, allowing the tofu to absorb flavors and heat through.
- Sprinkle a dash of salt and a dash of black pepper over the scramble.
- Mix everything together and cook for an additional 1-2 minutes to ensure even seasoning.
- Taste and adjust salt and pepper if needed.
- Transfer the tofu scramble to plates and serve hot. Enjoy your nutritious and delicious meal!
This tofu scramble with sweet potato & greens is a versatile and satisfying dish that can be enjoyed on its own or served alongside toast, rice, or a fresh salad. With a blend of wholesome ingredients and simple seasonings, it's an easy meal to prepare that offers a balance of flavors and nutrition. Whether you're a plant-based eater or just looking to mix up your meal routine, this recipe is sure to become a favorite.
Tofu scramble with sweet potato & greens FAQ:
Store leftover tofu scramble in an airtight container in the refrigerator. It will keep well for up to 3-4 days. Reheat in a skillet or microwave until warmed through before serving.
The sweet potato should be cooked for about 8-10 minutes over medium heat until it becomes tender and starts to brown.
A large skillet is recommended to accommodate all the ingredients comfortably. A skillet with a diameter of at least 12 inches is ideal for even cooking.
Yes, you can substitute tofu with chickpeas or a different plant-based protein, but cooking times may vary. Make sure to adjust seasoning as needed.
If you don't have coconut oil, you can use olive oil, avocado oil, or any neutral oil. Each will impart a slightly different flavor, but will work well.
Cooking Tips:
- Press the tofu to remove excess water before cooking to achieve a better texture.
- Cut the sweet potato into small, even pieces to ensure they cook evenly and more quickly.
- Sauté the onions and mushrooms first to enhance their flavor before adding other ingredients.
- Add the spinach towards the end of cooking to retain its bright green color and nutrients.
- Feel free to customize the seasoning with other spices such as turmeric, garlic powder, or nutritional yeast for added flavor.
Nutrition Facts
2 ServingsCalories 280kcal
Protein 9g
Carbohydrates 24g
Fiber 4.35g
Sugar 8g
Fat 16g
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