Spinach + Feta Tofu Scramble
Looking for a high protein vegan breakfast that will really satisfy? This quick and easy spinach + feta tofu scramble is vegan, gluten free, low FODMAP and only takes about 15 minutes to make.
Ingredients
- 1 tablespoon avocado oil
- 1 package extra-firm tofu patted dry
- ½ cup green onion green tops only, thinly sliced
- 2 teaspoons nutritional yeast
- ½ + ⅛ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon dried thyme
- freshly cracked pepper
- 4 big handfuls baby spinach roughly chopped
- ½ cup vegan feta cheese crumbled
If NOT low FODMAP, add
- ½ teaspoon onion powder
Instructions
- Add avocado oil to a nonstick skillet on medium heat. Crumble tofu into skillet, and sprinkle with green onions, nutritional yeast, salt, cumin, turmeric, thyme and pepper.
- Cook, stirring occasionally, until heated through and getting a bit browned, about 4-5 minutes.
- Add spinach and ⅓ cup (75 mL) water, and heat, stirring often, until spinach is wilted and water is mostly evaporated, about 2 minutes. Turn off heat and stir in vegan feta cheese.
- Serve with a slice of sprouted grain or sourdough toast for a filling and satisfying breakfast.
Notes
Want to stretch this recipe for a crowd? It will easily serve 4 if served alongside 2 pieces of toast per person plus some fruit.
FODMAP note: watch your feta cheese for high FODMAP ingredients like garlic, or cashews! Both Violife and Daiya should be low FODMAP as they are made with low FODMAP ingredients.