2 Servings 10 min Cook
14 Oz Tofu
1/2 Tsp Turmeric
3/4 Tsp Salt
1/2 Tsp Pepper
0 Tsp Cayenne Pepper
2 Tbsp Olive Oil
3 Medium (4-1/8" long) Scallions
5 Cup Spinach
2 Tsp Lemon Juice
1 Cup cherry tomatoes Cherry Tomatoes
2 1/4 Tbsp, chopped Basil
Combine the tofu, turmeric, 1/2 teaspoon black pepper, 1/4 teaspoon salt, and cayenne in a medium bowl.
Toss well to combine and set aside
Heat the oil in a large nonstick skillet over medium-high heat.
Add the scallion whites and cook, stirring, until soft, about 1 minute.
Add the tofu mixture and cook, stirring occasionally, until the tofu is lightly browned and resembles scrambled eggs, about 5 minutes
Add the spinach, lemon juice and remaining 1/2 teaspoon salt and stir until the spinach is wilted, about 1 minute.
Add the tomatoes and scallion greens and stir until the tomatoes are just heated through and begin to soften, about 1 minute.
Remove from the heat, add the basil and stir to combine.
Season with additional salt and pepper, if desired
Recipe inspired by: http://www.