Plantbased tofu scramble over corn grits

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed adds nutrition while parmesan provides a cheesy flavor.

firm tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Silken tofu can be more cost-effective and provides a different texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

corn grits

🥗Healthier: quinoa

💰Cheaper: polenta

Polenta is a budget-friendly alternative that still offers a creamy texture.

Press tofu to remove excess moisture, then crumble into small pieces.

Heat olive oil in a skillet over medium heat until shimmering.

Add diced onion and bell pepper; sauté until softened, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add crumbled tofu to the skillet and cook for 5-7 minutes, stirring occasionally.

Sprinkle nutritional yeast, turmeric, cumin, black pepper, and salt over the tofu; mix well.

Add spinach and cook until wilted, about 2-3 minutes.

In a separate pot, bring vegetable broth to a boil.

Stir in corn grits and reduce heat to low; cook until thickened, about 5-7 minutes, stirring frequently.

Season grits with salt and pepper to taste.

Serve the tofu scramble over a bed of corn grits.

Garnish with chopped green onions and parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens