Page 9 - SCMHCC Holiday Favorites Cookbook

VEGAN CURRY SUNRISE SCRAMBLE

From the Kitchen of Chelsea Nguyen

Ingredients:
5 oz. firm tofu

½ tsp. curry paste-med. Hot
¼ tsp. salt

1 tbsp coconut oil
½ med. Red onion

2 ½ cups fresh baby spinach
1 tsp. lemon juice

½ cup grape tomatoes
1 Tbsp. fresh cilantro

Directions:

Cut tofu into ½ inch cubes
Add tofu, curry powder, and 1/8 tsp. salt to a medium bowl

Toss evenly to combine and set aside
Heat oil in a large nonstick skillet over med-high heat
Add onion and sauté about 3 minutes

Add tofu mixture and sauté while breaking up the tofu (like eggs)
Cook until onions are carmelized (about 3 minutes)

Add spinach, lemon juice, and remaining 1/8 tsp. salt
Cook about a minute, until spinach is wilted

Add tomatoes and cilantro