Servings: 4

Per Serving:

Calories: 134

Protein: 12g - Carbohydrates: 6g - Fat: 7g

Fiber: 3g - Sugar: 2g - Sodium: 190mg

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients:

• 2 teaspoons Olive Oil

• 1/2 Medium Red Bell Pepper, seeded and chopped

• 1/2 Medium Yellow Onion, peeled and chopped

• 14 oz Extra-firm Tofu, drained and pressed

• 2 tablespoons Nutritional Yeast

• 1/4 teaspoon Ground Turmeric

• 1/4 teaspoon Salt

• 3 cups Baby Spinach

Instructions:

1. Heat the olive oil in a medium skillet over medium heat. Add the chopped red bell pepper and yellow onion, sautéing for 8-10 minutes until they are soft and slightly browned.

2. Crumble the tofu into the skillet, using the back of a wooden spoon to break it apart into smaller pieces. Cook for another 5-7 minutes, stirring occasionally, until the tofu is heated through and begins to brown.

3. Sprinkle the nutritional yeast, turmeric, and salt over the tofu mixture. Stir well to combine and evenly distribute the spices.

4. Add the baby spinach to the skillet, stirring continuously until the spinach is wilted and well incorporated, about 1 minute.

5. Remove the skillet from heat and serve the scramble hot.

Coach's Tips:

• Pump Up the Protein: Consider adding a sprinkle of hemp seeds or a dollop of your favorite plant-based cheese for an extra protein kick.

• Vary Your Greens: Don't hesitate to replace baby spinach with kale, arugula, or swiss chard to explore different flavors and textures.

• Flavor Variations: Try using orange, yellow, or green bell peppers to add a variety of colors and tastes to your scramble.

• Spice It Up: For additional benefits and a flavor boost, consider incorporating spices such as paprika, black pepper, or garlic powder into your scramble.

Recipe Credit: The Everything Macro Diet Cookbook by Tina Haupert