Tofu’s versatility and ability to act as blank canvas for flavors, makes it a great substitute for eggs. The end result is fluffy texture bursting with flavors and packed with protein.
In a large skillet, heat oil over medium-high heat. Add ½ the garlic and sauté until fragrant, about 30 seconds.
Crumble tofu and add to skillet. Mix in turmeric, oregano, and sea salt. Press down mixture with a spatula and allow to cook for 5 minutes or until bottom of tofu layer is browned. Flip or stir and cook another 3 minutes.
Meanwhile, in a medium skillet, combine remaining garlic, tamari, zucchini and mushroom. Cook over medium heat for 5 minutes.
Add zucchini mixture to tofu and stir to combine, reducing heat to medium.
Stir in spinach, basil, thyme and olives, cook for 1-2 minutes or until spinach wilts.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 7 g||9%|
|Saturated Fat 1 g||5%|
|Sodium 244 mg||11%|
|Total Carbohydrate 7 g||3%|
|Dietary Fiber 2 g||7%|
|Protein 9 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: