Tofu Breakfast Scramble

_{Step 1/4}

Cook Quinoa and Sauté Vegetables

• 30g Quinoa, Uncooked
• 2 tsp Olive Oil
• 1/2 Small Onion
• 1/4 Red Bell Pepper

Bring a small pot of water to a boil with a pinch of salt, add your quinoa and cook according to package instructions. Fluff with a fork and set aside. Heat olive oil in a skillet over medium heat. Add diced bell pepper and onion, and sauté until softened, about 3-4 minutes.

_{Step 2/4}

Cook Tofu

• 150g Tofu
• 1/2 tsp Paprika
• 1/4 tsp Turmeric Powder
• 1/2 tsp Garlic Powder

Add crumbled firm tofu to the skillet. Sprinkle paprika, turmeric powder, garlic powder, salt, and pepper over the tofu, stirring to combine. Cook for 3-4 minutes, stirring occasionally, until the tofu is heated through and slightly browned.

_{Step 3/4}

Add Greens and Grains

• 40g Cherry Tomatoes
• 30g Spinach Leaves

Stir in halved cherry tomatoes and spinach leaves, and cook for an additional 2-3 minutes until the spinach is wilted. Add cooked quinoa and mix well with the tofu and vegetables.

_{Step 4/4}

Season and Serve

Season the scramble with salt and pepper to taste. Remove from heat, transfer to a serving plate, and optionally top with salsa, avocado slices, and chopped fresh cilantro if desired. Serve hot.