Ethiopian Spiced Lentil & Tofu Scramble
A warming berbere-spiced scramble combining crumbled tofu and red lentils for a plant-powered breakfast that delivers serious protein without any animal products.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store in airtight containers in the refrigerator for up to 4 days.
- Batching: Press the tofu for 15 minutes before crumbling for a firmer, less watery texture.
- Reheat: Reheat in a skillet over medium heat for 3-4 minutes, or microwave for 90 seconds, stirring halfway.
EXECUTION STEPS
HIGH HEAT SEAR
Cook the red lentils in vegetable broth over medium heat for 12-15 minutes until tender but not mushy. Drain any excess liquid and set aside.
THE MACRO PREP
Heat olive oil in a large skillet over medium-high heat. Sauté the diced onion for 3-4 minutes until translucent.
VEGGIE STEAM-SAUTÉ
Add garlic, berbere spice, and turmeric. Stir for 30 seconds until fragrant.
HIGH HEAT SEAR
Add crumbled tofu to the skillet and cook for 5 minutes, stirring occasionally, until lightly golden.
STEP 5
Fold in the cooked lentils, diced tomato, and spinach. Cook for 2-3 minutes until spinach wilts.
STEP 6
Sprinkle with nutritional yeast, season with salt and pepper, and serve garnished with fresh cilantro.
PRIMARY CATEGORY
EXPLORE MORE One Pan ProteinFULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 1 block (14 oz) extra-firm tofu, drained and crumbled
- 1 cup dried red lentils, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon berbere spice blend
- 1 teaspoon ground turmeric
- 2 cups fresh spinach, roughly chopped
- 1 medium tomato, diced
- 1 tablespoon nutritional yeast
- Salt and black pepper to taste
- Fresh cilantro for garnish