Name: Tofu scramble with avocado
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Breakfast/brunch
Ingredients: 1 tbsp coconut oil; 1 medium onion diced; 1 red pepper deseeded and diced; 6-8 mushrooms sliced; 2 cup baby spinach; 1 block firm tofu crumbled; 1/4 tsp ground turmeric; 1 pinch smoked paprika; 1 pinch Indian black salt; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp himalayan salt; 1 avocado sliced

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Ingredients (13)

1 tbsp	coconut oil
1	medium onion — diced
1	red pepper — deseeded and diced
6-8	mushrooms — sliced
2 cup	baby spinach
1 block	firm tofu — crumbled
1/4 tsp	ground turmeric
1 pinch	smoked paprika
1 pinch	Indian black salt
1/4 tsp	garlic powder
1/4 tsp	onion powder
1/4 tsp	himalayan salt
1	avocado — sliced

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Method:

In a frying pan, heat the coconut oil over a medium-high heat. Sauté the onion, red pepper and mushrooms for 5 minutes. Add the spinach and tofu, then cook for another 5 minutes. Add the turmeric, paprika and salt and cook for 2 more minutes. Serve with sliced avocado.

Made with Love & Plants is packed with 75-plant-based, whole food recipes and loads of easy to follow information for people wanting to embrace more of a plant-based lifestyle. From Breakfast, Lunches and Dinners to Batch Cooking, Barbeques, and Food on the Go – the book covers the full spectrum of food options and recipes.