High-Protein Tofu Scramble Salad with Summer Veggies
A hearty and flavorful vegan scramble made with crumbled tofu, seasoned with turmeric and black salt for an eggy taste, served with a vibrant mix of seasonal Slovenian summer vegetables.
Ingredients
- Firm Tofu358.4 g
- Cherry Tomatoes133.8 g
- Cucumber95.5 g
- Bell Pepper71.7 g
- Red Onion38.3 g
- Spinach43 g
- Bell Pepper71.7 g
- Black Salt2.4 g
- Olive Oil14.3 ml
- Apple Cider Vinegar7.2 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Nutritional Yeast9.6 g
- Turmeric1.4 g
- Vegan protein powder14.3 g
- Mustard7.2 g
Instructions
- 1Step 1
Step 1: Press the tofu gently to remove excess water. Crumble it into small pieces in a bowl.
- 2Step 2
Step 2: Dice the cherry tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces.
- 3Step 3
Step 3: In a large skillet, heat olive oil over medium heat. Add the crumbled tofu and cook for 5-7 minutes, stirring occasionally, until it starts to brown slightly.
- 4Step 4
Step 4: Stir in nutritional yeast, turmeric, and black salt. Cook for another 1-2 minutes.
- 5Step 5
Step 5: In a small bowl, whisk together the vegan protein powder, mustard, apple cider vinegar, salt, and black pepper to create a dressing.
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