Ingredients:
One 14-ounce package firm tofu, drained and cut into ½-inch cubes or crumbled
½ teaspoon ground turmeric
Sea salt and freshly ground pepper
1/8 teaspoon ground cayenne pepper, optional
2 tablespoons olive oil
3 scallions, thinly sliced green and white parts separated
5 ounces fresh spinach, chopped (about 5 packed cups)
1-2 teaspoons fresh lemon juice
1 cup chopped tomatoes
½ cup fresh basil, roughly chopped
Directions:
1. Combine tofu, turmeric, ½ teaspoon pepper, ¼ teaspoon salt, and cayenne if using, in a medium bowl. Toss well to combine.
2. Heat oil in a large skillet over medium-high heat. Add the scallion whites and cook, stirring often, until soft, about 1 minute. Add the tofu mixture and cook, stirring occasionally, until the tofu is lightly browned and resembles scrambled eggs, about 5 minutes.
3. Add the spinach, lemon juice, and ½ teaspoon salt, and stir until the spinach is wilted, about 1 minute. Add the tomatoes and scallion greens and stir until tomatoes are just heated through and begin to soften, about 1 minute.
4. Remove from heat, add the basil and stir to combine. Season with salt and pepper.
Serves 2