Tofu Scramble

This recipe came to be this morning when I didn’t know what to eat for breakfast. Scrambled eggs sounded good but we don’t keep eggs in our house because of Makayla’s egg allergy. I looked in the fridge and saw my package of tofu. There is always tofu in my fridge…not because everyone in my house likes it but because I like it. I thought the texture was similar to eggs so I proceeded to start cooking them up. I found some spinach in my freezer and a can of seasoned black beans. And wa-la! This is one of my favorite tofu recipes that I've made. If you love tofu and vegetables than you will probably really like this too. I imagine this would be good with other vegetables too but I just used what I found. Tofu Scramble would also be good as a filling inside a soft tortilla shell. Add some salsa and you’ve got a different flavor. Enjoy!

Ingredients 

1 package of crumbled firm tofu- you need to squeeze out the water

1 small frozen package of spinach or 1 bunch of fresh spinach

1 can of seasoned black bean (drained)

Salt

Pepper

1 tbsp of grated Parmesan cheese

A pinch of parsley 

1 tsp of Chinese Five Spice – This spice is optional but I put it in just about everything with tofu

1 tsp of olive oil

Directions

1. Cook the frozen spinach in the microwave.
2. While the spinach is cooking, remove the water from the tofu and crumble it into small pieces.
3. Cook the tofu on your stove-top with a tsp of olive oil. I like for parts of it to be tan so I cook on high for at least 5 minutes. Add salt, pepper, spice, and parsley. Stir frequently.
4. Remove excess water from the spinach and add it to the tofu.
5. Pour in a can of seasoned black beans, drained.
6. Stir in Parmesan cheese. Cook on medium until beans have warmed but are still firm. 

This should serve at least a family of 4. I’m the only one eating it this morning so I will put the rest in the fridge for left-overs…hmmm this may be good over a bed of greens for lunch.