Linda’s Tofu Scramble with Baked Tomatoes & Wilted Spinach

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F

Step 2

Place to have tomatoes on a baking tray, cut side up, seasoned to taste with the salt and pepper and sprinkle over the sugar. This helps the tomatoes to caramelize. Play some in the oven for 20 minutes until bubbling and golden.

Step 3

Tightly wrap, clean towel around the tofu. Over a sink, squeeze a tofu firmly to extract as much water as possible, almost ringing out the tofu. Unwrap the tofu and crumble it into a bowl, breaking up any large pieces with a fork.

Step 4

Heat the tablespoon of olive oil and a large pan over medium heat. Add the scallions and garlic then fried gently for 2 to 3 minutes to soften add the paprika and turmeric and fry for a minute until aromatic. Add tofu and stairwell to combine then pour in the milk and simmer for 5 to 7 minutes now and again until it has reduced and creamy season generously with salt and pepper to taste tip into a bowl and keep warm.

Step 5

Return to the pan to heat add the spinach and cook for one to two minutes over high heat turning every now and then until the spinach has wilted squeeze out any excess water into well to taste and toss with a teaspoon of olive oil.

Step 6

To serve toasted sourdough bread, then drizzle with a little olive oil serve with the tofu scramble, spinach, and baked tomatoes.