Description
Tofu scramble with spinach, fried sweet potato, sautéd onions, bell pepper and spices. A delicious, quick, filling breakfast.
Ingredients
- 1 Tablespoon Extra Virgin Coconut Oil
- 1 whole Large Sweet Potato, Peeled And Cubed
- ½ whole Onions, Chopped
- ¼ whole Bell Peppers, Finely Diced
- 28 ounces, weight Firm Tofu (Drained)
- 1 teaspoon Turmeric Powder
- ½ teaspoons Ground Cumin
- 1 teaspoon Paprika, Plus More To Season Potatoes
- Salt And Pepper, to taste
- 2 Tablespoons Water
- 1 cup Baby Spinach, Roughly Chopped
- 1 whole Avocado, Sliced
Preparation
Heat oil in a frying pan over medium heat. Fry sweet potato, adding salt, pepper and a pinch of paprika. Cook for 5–7 minutes until cooked through. Set aside.
In the same frying pan, sauté onion until soft. Add bell peppers and continue cooking until it is soft as well. Add tofu and scramble it using a cooking spatula or a fork.
In a small bowl, mix together the spices: turmeric powder, ground cumin, paprika, salt and pepper. Add water and mix well. Pour spice mix onto the scrambled tofu and stir.
Add chopped spinach and cook for another 2–3 minutes until spinach is wilted and tofu is slightly browned. Serve immediately with the sweet potatoes and avocado slices on the side.
