The vegan equivalent of scrambled eggs, this dish features crumbled tofu, shredded zucchini, bell pepper, spinach and diced tomato.
1⁄4 tsp. turmeric
1 tsp. smoked paprika
1⁄2 tbsp. cumin
1 tbsp. coconut oil
12 oz. tofu, crumbled
1⁄3 cup shredded zucchini
1⁄3 cup diced bell pepper
1⁄2 tomato, diced (or 1⁄3 cup halved grape tomatoes)
1⁄2 cup fresh spinach
1 tbsp. fresh basil, chiffonade
Salt and pepper to taste
1. Put stainless steel or cast-iron pan on medium heat. Add dry spices, stirring frequently for 1 minute.
2. Add coconut oil and crumbled tofu to pan, and cook 3 minutes. Toss in zucchini, peppers and tomatoes, and cook an additional 2 minutes. Add spinach and basil and remove from heat. Season with salt and pepper to taste.
Recipe by Adventist Medical Center, LivingWell Bistro, Portland, Ore.