Scrambled Tofu

Serves 3Time: 15 min

1/3 cup water
2 cups frozen spinach, thawed (6 cups chopped fresh spinach)
5 white bottom mushrooms, thinly sliced
1 sweet red bell pepper, chopped
½ onion, chopped**
2 cloves of garlic, crushed**
14 ounces firm tofu, diced into 1/2 inch cubes
1 tablespoon curry powder
½ teaspoon cumin powder
Dash of black pepper

Heat a skillet or wok, bring water to a boil. Put in all the vegetables including garlic and cook while stirring until tender. Add in tofu and continue cooking and stirring to get rid of excess water from tofu. Season with curry powder, cumin, and black pepper to your taste. Serve hot with a piece of toast for breakfast or with cooked quinoa for a dinner.


Nutrition (per serving)
Calories 163
Total Fat 6.7g
Saturated Fat 0.2g
Carbohydrates 14.5g
Dietary Fiber 7g
Protein 15.3g



Leave crushed garlic and chopped onion for a few minues at room temperature. This allows the enzyme in garlic and onion to activate the conversion of anti-cancer compound for maximum health benefit.