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Vegan Curry Sunrise Scramble

by Livestrong_Recipes  |  Jul 28, 2015

Vegan Curry Sunrise Scramble
Photo Credit: Jackie Newgent, RDN
  1. PREP
  2. 10 m
  • COOK
  • 08 m
  • TOTAL
  • 18 m

This tofu preparation is the dish that gives eggs a run for their starring role on the morning table. Recipe courtesy of Jackie Newgent, RDN.

INGREDIENTS

SERVES 1

  • 5 oz Organic Firm Tofu
  • 1/2 tsp Madras Curry Paste Medium Hot
  • 1/4 tsp sea salt
  • 1 tbsp Coconut Oil, Virgin
  • 1/2 medium red onion
  • 2 1/2 cups Fresh Baby Spinach
  • 1 tsp Lemon Juice
  • 1/2 cup Grape Tomatoes
  • 1 tbsp fresh cilantro

DIRECTIONS

1 Cut tofu into 1/2-inch cubes.
2 Add the tofu, curry powder, and 1/8 teaspoon of the salt to a medium bowl, toss to evenly combine, and set aside.
3 Heat the oil in a large (PFOA-free) nonstick skillet over medium-high heat. Add onion and sauté until softened, about 3 minutes. Add tofu mixture and sauté while breaking up the tofu until the tofu resembles scrambled eggs and onions are caramelized, about 3 minutes.
4 Add spinach, lemon juice, and remaining 1/8 teaspoon salt and cook while tossing until the spinach is wilted, about 1 minute.
5 Add tomatoes and cilantro