Try this on its own or in a tortilla for a breakfast tortilla. Tofu is a plant-based protein that is high in bioavailable protein, and low in saturated fat (the kind to limit due to its involved in heart disease). To give this scramble the yellow color of eggs while adding additional nutrition benefits, sprinkle with turmeric (~ 1/2 teaspoon) after adding the tofu to the frying pan.



 

    Serves: 3 servings    Total Time:  20 minutes Prep Time: 5 minutes Cook Time: 15 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Oil - 2 Tablespoons avocado, canola, peanut, sesame or light olive oil  Tofu - 1 package (14 oz) firm tofu Sweet\_potatoes - 2 medium  Tomatoes - 1 pint cherry tomatoes Seasoning - 2 teaspoons Italian seasoning or another seasoning blend of your choice Salt - 1 pinch  Pepper - 1 pinch  Spinach - 1 package (5 oz) baby spinach 

## Instructions

Step 1

Chop sweet potato into small cubes. 

Step 2

Heat a frying pan with olive oil on medium-high heat. Add the sweet potato to the frying pan, cover with a lid, and cook for 10 minutes or until tender. 

Step 3

Open the container of tofu and dry it off with a paper towel. Once the potatoes are done, crumble the tofu with your hands into the frying pan. 

Step 4

Add the tomatoes, Italian seasoning, salt and pepper. Cover and cook for 3-5 minutes or until the tomatoes begin to burst. 

Step 5

Add the spinach, cover, and cook for another 2-3 minutes or until wilted. 

 

### Notes

## Nutrition Information

  Serving Size: 3 serving Calories: 300 Calories Fat: 17g Saturated Fat: 2.3 Carbohydrates: Net Carb: 40 Dietary Fiber: 9 Protein: 18 Sodium: 300  

## Dietary Restrictions

 Vegan