East Village Tofu Scramble Bowl
A protein-packed, savory tofu scramble with fresh spinach, peppers, herbs, and avocado, inspired by the East Village's creative vegan cuisine. Energizing, light, and perfect for busy mornings.
Ingredients
- 1 block (14 oz) extra-firm tofu, drained and pressed
- 2 tablespoons olive oil
- 1 small red bell pepper, diced
- 1 small yellow onion, diced
- 2 cups fresh spinach
- 2 tablespoons nutritional yeast
- 1 teaspoon turmeric
- ½ teaspoon black salt (kala namak) for eggy flavor
- ¼ teaspoon black pepper
- ¼ cup chopped fresh herbs (dill, parsley, chives)
- 1 avocado, sliced
- 2 slices sourdough bread, toasted
Instructions
- Crumble tofu into a bowl with your hands.
- Heat olive oil in a skillet over medium heat. Add onions and peppers, sauté for 3-4 minutes.
- Add crumbled tofu, turmeric, nutritional yeast, black salt, and pepper. Stir to combine.
- Cook for 5-6 minutes, stirring occasionally.
- Add spinach and cook until wilted, about 1 minute.
- Remove from heat and stir in fresh herbs.
- Serve in bowls with avocado slices and toasted sourdough.
Notes
- Use black salt (kala namak) for an eggy flavor.
- Sourdough toast and avocado make it extra satisfying.
- Great way to use up leftover veggies.