Onion and tofu crumbles are seasoned with thyme, paprika and turmeric for a savory smoky taste. Lemon juice and sliced radishes infuse this fragrant scramble with tart flavors and a refreshing crunch. This recipe comes to us from Meg of Yoga Saves the Day.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 teaspoon dried thyme
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 bunch spinach, washed well and chopped
- 1 pound firm tofu, drained and crumbled
- salt and freshly ground pepper, to taste
- ¼ cup nutritional yeast*
- Juice of ½ lemon
- 4 radishes*, sliced for garnish
Place the oil in a medium skillet over medium-high heat. Add the onion and sauté for 4-6 minutes, or until the onion becomes soft. Season with thyme, paprika and turmeric. Stir to coat the onion evenly. Cook for 1 minute more, or until the spices become fragrant.
Add the spinach and toss until coated. Cover and cook for 3 minutes, or until the spinach has wilted.
Uncover and stir in the crumbled tofu. Season with salt and pepper to taste. Turn the heat down to medium and cook for 8 minutes more.
Add the lemon juice and nutritional yeast, if using. Stir well, taking care not to mash the tofu. Taste for seasoning and adjust to preference.
Serve the tofu scramble on plates in 4 equal portions. Garnish with sliced radishes, if using, and enjoy!