Southwest Tofu Scramble (Grateful Grazer)

INGREDIENTS
Serves 2-3
1 block firm tofu
1 tbsp grapeseed oil or cooking oil of choice
1 tsp turmeric
½ tsp chili powder
¼ tsp cayenne pepper
¼ red onion diced
¼ cup cherry tomatoes quartered
½ bell pepper diced
1 cup baby spinach
1 tbsp cilantro chopped
1 tbsp green onions chopped

INSTRUCTIONS
1. Drain liquid from tofu, wrap in clean paper towel and place on counter with something heavy on top (like cast iron pan).
2. While tofu pressing, combine ½ tbsp oil and spices in small bowl and set aside.
3. Heat remaining oil over medium-high heat. Add onion and cook 4-5 minutes. Add tomatoes, pepper, and spinach and cook for additional 2-3 minutes. Remove tofu from paper towel and crumble into pieces with fork. Push veggies to one side of skillet and add tofu to other side. Drizzle oil/spice mixture over tofu and then stir tofu with vegetables and cook for an additional 2-3 minutes. Top with green onions and cilantro before serving.

See original recipe here


RECIPE COURTESY of STEPH MCKERCHER (gratefulgrazer.com)

I help people adopt a healthy lifestyle that lasts — while bringing more mindfulness, balance, and radiance into their lives. How? I share actionable nutrition tips and healthy plant-based recipes, along with personalized meal plans + nutrition coaching programs. I’m a registered dietitian nutritionist (RDN) with a master’s degree in nutrition. I’m seriously passionate about plant-based whole foods and love helping people that are ready to adopt a healthy habits that stick for life. My recipes and advice have also been featured on Well + Good, Healthy Aperture + One Green Planet. The Grateful Grazer was also named one of the Top 100 Nutrition Blogs by the Institute for the Psychology of Eating. When I’m not writing and making messes in the kitchen, I’m usually exploring my new home (Colorado!), indulging in an extra cup of coffee (preferably with homemade nut + seed milk), or cuddling with my dachshund/corgi/shepherd/beagle(?) mix, Neil Young.

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