Tofu Scramble... #meatlessmondays

Full disclosure, I am a meat and potatoes type of girl. It took awhile to get me to even try tofu let alone actually like it!!! Tofu will take on whatever flavor you marinade it with, so make sure you add a little somethin, somethin or it will taste pretty darn plain!

I have played with this a few different ways and this seems to be my favorite way yet! Tofu is like a sponge so it will hold a ton of moisture. Make sure to put the tofu between two paper towels  for at least an hour and let the water get out. I usually like to put a heavy pot on top for extra pressure.

Serves 2

1 Package of extra firm Tofu (precut into cubes)
2 TBSP of Braggs Amino Acids
3 cloves of minced garlic
1 tsp extra virgin olive oil
1 red bell pepper, thinly sliced
2 cups of baby spinach
Himalayan pink salt

Instructions

1) In a medium bowl, mix together the amino acids and minced garlic. Add the tofu and let it marinate for at least 30 minutes.
2) Heat a large frying pan and add oil.
3) Add tofu to pan in a single layer and let brown for about 5 minutes. Tossing occasionally.
4) Add peppers. Cook 4 minutes more.
5) Add spinach and salt to taste. Cook 2 minutes more.
6) Enjoy and serve with brown rice or quinoa, or enjoy on it's own!