Sprouted Tofu Scramble

I had my food sensitivities tested last year and both eggs and dairy were high on my list. Ever since then, I've been on the hunt for fantastic substitutions for some of my favourite meals!

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One of those meals being scrambled eggs & toast! It's one of those comforting dishes that's super simple to make when you're feeling like something quick and easy. I had one of those nights last week and out of that this recipe was born!

Sprouted Tofu Scramble

1-2 tbsp olive oil

1/2 yellow onion, finely diced

1 clove of garlic, minced

Firm Sprouted Organic Tofu, mashed (organic is important when it comes to tofu to avoid GMO's)

handful or two of spinach

1/2 tsp turmeric

1/4 tsp paprika

1 tsp fresh dill & thyme

pinch of nutritional yeast

sea salt & pepper to taste

Directions

Heat a pan on medium and add 1-2 tbsp olive oil.

Add to the pan the yellow onion and sautΓ© until onion becomes translucent - about 5 minutes (I like to let some of the onions brown for extra flavour in which case you'll want to leave them sautΓ©ing for a few minutes longer). Add your garlic and sautΓ© for a minute longer.

Add to this your mashed tofu, turmeric & paprika and stir until everything is mixed together.

Throw in your spinach with a little bit of water. Wait until the spinach wilts and turns bright green.

At the very end add to the pan your fresh dill, thyme and nutritional yeast. Combine well and remove from the heat.

Taste for salt and pepper.

Serve your tofu scramble with sprouted grains toast, fresh salsa, avocado, fresh sprouts or baked beans! So delicious and soooooo tasty!!

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