You won’t miss the eggs one bit in this vegan tofu scramble! The artichokes make the dish.
Adapted from pcrm.org.
1 tsp coconut oil
3 cloves minced garlic
1/2 red onion
couple handfuls of sliced new potatoes or yukon gold (or an assortment)
1/2 can artichoke hearts (in water)
8oz extra firm tofu, crumbled
oregano 1/4 tsp
turmeric 1/4 tsp
crushed red pepper, dash to taste
fresh parsley, about 1 TBS
1 cup frozen spinach, thawed or 2.5 cups fresh spinach
Heat coconut oil over medium in a skillet. Sauté sliced potatoes, onion, and garlic until potatoes are slightly soft. Add in your frozen spinach and artichoke hearts. Then when water is cooked out, add your crumbled tofu. Sprinkle with your seasonings, and add in fresh spinach (if using). Sauté until just wilted.
Serve over grain/rice of choice, I used a black rice combined with quinoa!
Garnish with fresh parsley and slice of avocado. Enjoy for ANY meal of the day!! YUM