Scrambled Tofu With Spinach

INGREDIENTS

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 teaspoon garlic, minced
• 1/2 teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 1 jalapeño pepper, minced
• 10 ounce bag baby spinach, washed and trimmed
• 1 pound silken tofu, drained and patted dry
• 2 tablespoons water

STEP

1. Heat oil in a large skillet over medium heat. When hot, add the onion and garlic, sprinkle with salt. Saute until onion is translucent and garlic is soft, 3 to 5 minutes.
2. Add the minced jalapeño pepper and saute until fragrant, less than a minute. Increase heat to medium-high, add the spinach and water. Sprinkle with pepper. Cook, stirring occasionally, until spinach is wilted and fairly dry, 5 to 8 minutes.
3. Crumble the tofu into the pan and stir, using a spatula to combine tofu with the vegetables. Adjust the heat, as necessary, to avoid burning.
4. When mixture starts to stick to the pan, its ready.
5. Taste and adjust the seasonings.
6. Serve hot or warm.

Total Serves: 2 Person

Note: Leafy greens can be substituted for the spinach.