Breakfast · Japanese · 10 min
Tofu Scramble with Sautéed Spinach and Ginger-Soy Quinoa
- Calories
- 562
- Protein
- 35g
- Carbs
- 56g
- Fat
- 20g
Ingredients
- 140.6 g firm tofu
- 65.6 g fresh spinach
- 0.9333 tsp sesame oil
- 121.8 g cooked quinoa
- 0.9375 tbsp soy sauce
- 0.95 tsp fresh ginger
- 93.7 g apple
Method
- 01Pat the firm tofu dry with paper towels and crumble it into bite-sized pieces.
- 02Heat sesame oil in a non-stick skillet over medium-high heat. Add the crumbled tofu and cook for 5 to 6 minutes, turning occasionally, until golden brown on the edges.
- 03Add the grated ginger and fresh spinach to the skillet, tossing continuously for 1 minute until the spinach is wilted.
- 04Pour in the soy sauce and add the cooked quinoa, stirring well to combine and heat through for 2 minutes until hot throughout.
- 05Transfer the warm tofu and quinoa scramble to a bowl. Top with finely diced fresh apple right before serving for texture and sweetness.
Cook it with the whole plan around it
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