There are so many flavors in this tofu scramble, and tons of protein. It’s a quick plant-based breakfast recipe to pull together that will taste great for breakfast, brunch or lunch. It is also a great make-ahead option and tastes just as good the next day.

Ras el hanout is a Moroccan spice blend, which can usually be found in the spice isle at the grocery store or you can order it online. If you have a well-stocked spice cupboard, you can find a recipe online and make the blend yourself.

Moroccan Scrambled Tofu

Serves 4

1 tablespoon olive oil

1 large onion, finely chopped

3 garlic cloves, minced

1 tablespoon ras el hanout

1/8 teaspoon turmeric

1 cups cherry tomatoes, halved

1 package firm tofu, drained and crumbled

10 black olives, pitted and halved

1 cup cooked chickpeas

1/4 cup water

1/4 to 1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cinnamon

2 handfuls baby spinach

1. Warm a frying pan over medium heat until hot. Add oil, onions and garlic. Cook and stir until onions have softened, about 8 minutes. Add ras el hanout and tumeric, cook and stir for 1 minute to toast spices.

2. Stir in cherry tomatoes, crumbled tofu, olives, chickpeas, water, salt and pepper. Reduce heat to medium-low, cook, stirring occasionally for 10 minutes. If the mixture starts to stick to the bottom of the pan, add a splash of water to lift up any stuck bits.

3. Remove from heat, stir in cinnamon and spinach and allow to rest for 2 minutes while the spinach wilts from the residual heat in the pan. Season to taste with salt and pepper.

Tasty tips

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)

©2021 Kary Osmond. Distributed by Tribune Content Agency, LLC.