Spinach Tofu Scramble

Ingredients

• 1 pack Farm Boy™ Extra Firm Organic Tofu
• 1-2 Tbsp Farm Boy™ Nutritional Yeast
• ½ tsp Farm Boy™ Garlic Flowers, Granulated Garlic, or Garlic Powder
• ½ tsp Farm Boy™ Organic Granulated Onion or Onion Powder
• ½ tsp Farm Boy™ Ground Turmeric
• ½ tsp Farm Boy™ Organic Paprika
• ½ tsp Farm Boy™ Organic Crushed Dried Chili Peppers
• salt and freshly cracked black pepper to taste
• 2 Tbsp Farm Boy™ Tahini, Cashew Butter, or Peanut Butter
• ½ cup Farm Boy™ Unsweetened Organic Almond Plant-Based Beverage
• 1 Tbsp Farm Boy™ Vegetable Oil
• 2 cups baby spinach roughly chopped
• chopped chives for garnish

Directions

1. Line a cutting board with a few layers of paper towels or a thin dish towel. Place the Farm Boy™ Extra Firm Organic Tofu on top, cover with more towels, place a large plate on top and weigh down with a couple cans of beans. Press the tofu for 15 minutes. Crumble the pressed tofu into medium sized chunks.
2. While tofu is pressing, in a medium bowl, combine Farm Boy™ Nutritional Yeast, Farm Boy™ Garlic Flowers, Farm Boy™ Organic Granulated Onion, Farm Boy™ Ground Turmeric, Farm Boy™ Organic Paprika, Farm Boy™ Organic Crushed Dried Chili Peppers, salt, pepper, and Farm Boy™ Tahini. Add Farm Boy™ Unsweetened Organic Almond Plant-Based Beverage and whisk until you have a smooth sauce.
3. Heat a large nonstick frying pan over medium-high heat and add Farm Boy™ Vegetable Oil. Once the oil is hot, add the tofu to the pan, stirring every so often, until lightly browned, about 7-8 minutes.
4. Add the spinach and gently stir to let it wilt. Add sauce and continue cooking until sauce absorbs, 1-3 minutes.
5. Adjust seasoning and serve, garnished with chives. We love it on our toasted Sourdough Batard and smeared with Farm Boy™ Eda-Yummy Spicy Kale Edamame Dip or Guacamole.