Here’s a vegan, veggie-packed alternative to scrambled eggs that makes a terrific breakfast or lunch. Finely chopping the vegetables in a food processor saves time, and you can even do this step the night before if your mornings are hectic. Serve it with whole grain tortillas and your favorite hot sauce if you like.
In a food processor, combine spinach, tomato, bell pepper, onion and garlic, and pulse until finely chopped. This can be covered and refrigerated up to 1 day ahead.
Put vegetable mixture in a large skillet and bring to a simmer over medium-high heat. Crumble in tofu and sprinkle with salt. Cook, stirring and breaking up any large chunks of tofu, until most of the liquid has evaporated, about 8 minutes. Serve warm.
Per Serving:120 calories (60 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 100mg sodium, 7g carbohydrate (2g dietary fiber, 2g sugar), 12g protein