Serves 3

Ingredients:

1 tbsp Organic Vegetable Broth
1 Red Bell Pepper (chopped)
1/2 Yellow Onion (chopped)
15 3/4 ozs Tofu (extra firm, drained and pressed to remove water)
1 tsp Curry Powder
1 tbsp Nutritional Yeast
1/4 tsp Sea Salt
3 cups Arugula

Directions:

1.In a skillet over medium-low heat, add the vegetable broth along with the pepper and onion. Sauté for 8 to 10 minutes.

2.Break apart the tofu into large chunks and add to the pan. Use the back of a wooden spoon to break it apart into smaller pieces. Add the curry powder, nutritional yeast and sea salt. Stir to combine the spices evenly.

3.Add arugula to the pan and stir until just wilted, about 1 minute. Remove from the heat, serve and enjoy!💚

Nutrition per serving:

Fat: 8grams Carbs: 8grams Fiber: 4grams Protein: 17grams

Curried Tofu Scramble
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Curried Tofu Scramble
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Recipe Notes

Leftovers
Refrigerate in an airtight container for up to three days.

No Vegetable Broth
Use avocado oil or extra virgin olive oil instead.

More Flavor
Add mushrooms or fresh herbs to the dish.

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