Soy Curl Scramble

local_grocery_store Ingredients

• 1 cup Soy curls, rehydrated
• 1 tablespoon Olive oil
• 1 Onion, diced
• 1 Bell pepper, diced
• 2 cloves Garlic, minced
• 1/2 teaspoon Turmeric, ground
• 1/2 teaspoon Cumin, ground
• 1/2 teaspoon Paprika, smoked
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper, ground
• 2 cups Spinach, chopped
• 1/2 cup Cherry tomatoes, halved
• 2 tablespoons Fresh cilantro, chopped
• 1 Avocado, sliced
• 1/4 cup Salsa

restaurant_menu Method

1. 1.In a large bowl, rehydrate the soy curls according to package instructions. Drain and set aside.
2. 2.Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
3. 3.Add the rehydrated soy curls to the skillet along with turmeric, cumin, paprika, salt, and black pepper. Cook for another 5 minutes, stirring occasionally.
4. 4.Stir in the chopped spinach and cherry tomatoes. Cook until the spinach wilts, about 2 minutes.
5. 5.Remove from heat and sprinkle with fresh cilantro.
6. 6.Serve the Soy Curl Scramble with sliced avocado and a dollop of salsa on top.
7. 7.Enjoy your protein-packed breakfast!

lightbulb_outline Tips

• chevron_rightMake sure to rehydrate the soy curls before cooking to achieve a meaty texture.
• chevron_rightFeel free to customize the scramble by adding your favorite veggies or spices.
• chevron_rightServe the scramble with toast or tortillas for a complete meal.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.