Veggie Tofu Scramble

[embed]https://vimeo.com/152485364[/embed]The Break - Behold the recipe and video of Chef Jesse Miner making a quick tofu scramble in Gina's kitchen. Takes ten minutes and has more than 20 grams of protein. Check out Jesse's What here.Veggie Tofu ScrambleServes 41 tablespoon extra virgin olive oil4 cloves garlic, minced1 medium yellow onion, diced small1 medium red bell pepper, deseeded and diced small1 medium zucchini, diced small1 medium carrot, peeled and grated16 ounces firm tofu, drained and crumbled1 teaspoon Kala Namak black salt (sea salt if unavailable)1 teaspoon dried thyme1/2 teaspoon turmeric1/4 teaspoon ground black pepper1/4 cup nutritional yeast2 cups baby spinach

1. Heat olive oil in a large sauté pan over medium-high heat. Add garlic, onion, bell pepper, zucchini and carrot and cook for 5 minutes, stirring occasionally, until vegetables soften.

1. Add crumbled tofu and remaining seasoning ingredients (salt, thyme, turmeric, black pepper and nutritional yeast). Stir to combine and cook for an additional 5 minutes, until mixture is completely cooked. Add baby spinach and cook for an additional 1-2 minutes, until wilted.

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Suggested pairing: serve with a slice of whole grain toast topped with 1/4 of an avocado sliced, a drizzle of extra virgin olive oil, a squirt of lemon juice, a pinch of sea salt and a pinch of chili flakes.And here is our tofu scramble plated and ready to be enjoyed. Full disclosure - we enjoyed ours as lunch, paired with a 2012 Newton Unfiltered Chardonnay. Thanks Chef!