Tofu scramble: a classic plant-based breakfast dish alternative to scrambled eggs. Normally seasoned with a pinch of turmeric to give that signature yellow hue, it is one of my go-to breakfasts…especially when I have a few veggies in the fridge that are past their prime.
The best part? You can season it however you like! Since turmeric is normally used in Indian dishes already, I thought I’d kick it up a notch with a decadent butter chicken sauce.
Before adopting a plant-based diet, butter chicken was one of my favourite dishes. Now, I’m so glad I can enjoy the flavour without the heavy dairy and stomach pains that come with it.
BUTTER CHICKEN TOFU SCRAMBLE
1/2 block of firm tofu
1/4 small onion, diced finely
1/4 tsp turmeric
pink himalayan salt + black pepper
heaping handful of spinach
1 jar GOOD FOOD FOR GOOD butter chicken sauce
In between two paper towels, squeeze the water out of your tofu using your hands or by placing a heavy object on top. Meanwhile, heat a nonstick skillet over medium heat.
Sauté the onion in a teaspoon of olive oil or a few splashes of water until soft and slightly golden brown. Crumble the tofu and add it to the skillet. Add the turmeric, salt, and pepper and mix thoroughly.
Finally, add the sauce. Simmer over medium heat for 5-7 minutes or until the sauce is evaporated. Turn off the heat and stir in a handful of spinach, stirring until wilted (about 2 minutes).
Plate up and serve with avocado slices and toasted naan. Serves 2-3.
A huge thank you to Richa Gupta & GOOD FOOD FOR GOOD for providing this delicious butter chicken sauce. GOOD FOOD FOR GOOD is a Toronto-based social enterprise delivering a line of whole food, local, and organic plant-based sauces. For every purchase, a meal is donated to a hungry child through the Akshaya Patra Foundation. For information on where you can buy these wonderful sauces and become part of the Buy 1 Feed 1 movement, visit their website.
This is a sponsored post, however all opinions and ideas are my own.