Mediterranean Breakfast Bowls with Tofu Scramble

Ingredients

• 14 oz Firm tofu
• 5 oz Spinach
• 1/2 cup Kalamata olives
• 1/4 cup Sun-dried tomatoes
• 1/4 cup Red onion
• 1/2 teaspoon Turmeric powder
• 1/4 teaspoon Cumin
• 1/4 teaspoon Dried oregano
• 2 tablespoons Olive oil
• 2 tablespoons Tahini
• 1 tablespoon Lemon juice
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Place a 10-inch skillet over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil.
2. 2Add the 1/4 cup of red onion to the skillet and cook, stirring occasionally, until it looks softened, about 3 minutes.
3. 3Crumble the 14 oz of firm tofu directly into the skillet. Add the 1/2 teaspoon of turmeric powder, 1/4 teaspoon of cumin, 1/4 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything together and cook for 8 to 10 minutes, stirring now and then, until the tofu is heated through and has some lightly browned bits.
4. 4While the tofu is cooking, divide the 5 oz of spinach among four serving bowls.
5. 5Once the tofu scramble is ready, spoon it evenly over the spinach in each of the four bowls. Add the 1/2 cup of Kalamata olives and the 1/4 cup of sun-dried tomatoes to each bowl.
6. 6In a small bowl, whisk together the 2 tablespoons of tahini and 1 tablespoon of lemon juice until smooth. Drizzle this mixture over each assembled bowl. Serve immediately.

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