Squeeze tofu over the sink using your hands. Roughly chop and set aside in a colander to drain.
Combine yeast, spice blend, maple syrup, and soy sauce with 2 tablespoons hot water in a medium-sized bowl. Add chopped tofu and break up with a potato masher or fork, mixing evenly with the yeast mixture. Set aside.
Melt oil in a skillet over medium heat. Add onion, pepper, and garlic (if using) and cook, stirring frequently, for 6 minutes, or until onion is soft and fragrant. Stir in tofu and cook, stirring occasionally, for about 8 minutes, or until tofu is warmed through. Add spinach and cook, stirring constantly, for 1 minute, or until wilted.
Taste and add salt if required. Serve with tomato salsa if desired.
You’ve Got Options
For a hearty breakfast, roast potatoes and serve with the scramble.
Makes 3 to 4 Servings, Easily Doubled
8 ounces organic firm tofu
2 tablespoons nutritional yeast
1 tablespoon Curry Spice Blend or store-bought
1 tablespoon pure maple syrup
1 tablespoon soy sauce or tamari
2 tablespoons extra-virgin avocado oil
1 small onion, finely chopped
½ red bell pepper, thinly sliced
1 clove garlic, minced (optional)
1 cup baby spinach leaves
Sea salt (optional)
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.