Scrambled Tofu Florentine

[Guest guest]

Scrambled Tofu Florentine

 

1 pound firm tofu, patted dry

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon turmeric

5 cups spinach, triple washed,

patted dry, and roughly chopped

1 cup thinly sliced green onion

1 cup thinly slived mushrooms

1 tablespoon olive oil

2 tablespoons nutritional yeast flakes

3 tablespoons freshly chopped basil

3 tablespoons freshly chopped parsley

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

Using your fingers, crumble the tofu into a small bowl. Sprinkle the onion

powder, garlic powder, and turmeric over the top, toss well to evenly coat the

tofu, and set aside.

In a non-stick skillet, over medium heat cook the spinach, stirring constantly

until wilted. Remove the spinach from the skillet and set aside.

In the same skillet, saute the green onions and mushrooms in the olive oil, for

3 minutes or until soft. Add the reserved tofu and nutritional yeast, and saute

an additional 5 minutes. Add the reserved spinach and the remaining ingredients,

and stir well to combine. Taste and adjust seasonings as needed.

Serves 4 to 6.