Tofu Scramble with Spinach and Bell Peppers
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Ingredients
1 block firm tofu, drained and crumbled
2 cups fresh spinach, chopped
1 small bell pepper (any color), diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon turmeric powder
Salt and pepper to taste
Fresh herbs for garnish (optional) 
Micronutrient Breakdown (per serving)
Calories: 150
Protein: 15g
Fat: 9g
Carbohydrates: 6g
Fiber: 2g
Vitamin A: 2800 IU
Vitamin C: 60mg
Calcium: 250mg
Iron: 3mg
Instructions
1. Heat olive oil in a non-stick skillet over medium heat.
2. Add minced garlic to the skillet and sauté for about 1 minute, until fragrant.
3. Incorporate diced bell pepper and cook for an additional 3 minutes, until slightly softened.
4. Add the crumbled tofu to the skillet, mixing well with the bell peppers and garlic.
5. Season with turmeric powder, salt, and pepper, stirring to combine evenly.
6. Cook the tofu mixture for about 5 minutes, stirring occasionally to ensure even cooking.
7. After 5 minutes, fold in the chopped spinach and cook for another 2 minutes, until wilted.
8. Adjust seasoning if necessary and remove from heat.
9. Serve immediately, garnished with fresh herbs if desired.
Enjoy this delicious breakfast option that is low in carbs and sugar, perfect for a diabetic-friendly meal.
