It used to be scrambled eggs and bacon with tons of cheese, now it’s scrambled tofu with lentils and spinach and lemon.
Vegan Skillet Scramble
All the protein and flavor any scrambled dish should have.
- 1 tbsp olive oil
- 8 oz. firm tofu pat dry
- 1 cup lentils
- 1 cup spinach
- 1/2 tbsp lemon juice
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp pepper
Heat a medium size skillet, then add the olive oil.
Crumble the tofu into the skillet, add the lentils, and stir together.
Add the spinach and the lemon juice, and stir together. Then, add the ground cumin, salt and pepper, and stir together.
By the way, the ground cumin I used in this is from an amazing spice company called Seasonality Spices.
Did you know that cooking with cast iron skillets can add more iron to your meal?
An article by Eating Well Magazine talked about three different health benefits of using cast iron skillets, and in the last one, they mentioned that it can help increase iron content of food by 20 percent.