Spinach And Avocado Dinner Scramble Recipe
Fusion cuisine
About this recipe
A hearty and flavorful vegan tofu scramble packed with spinach, kale, and cherry tomatoes, perfect for a satisfying dinner. This dish is seasoned with aromatic spices and fresh herbs for a wholesome meal.
Ingredients
- 30G Primi Piatti Thyme Flakes
- 500 ml Bertolli Extra Virgin Olive Oil
- 250 g Spinach - Chopped
- 200 g Cherry Tomatoes
- 250 g Spring Onion
- 120 g Avocado - Tanzania
- 200 g Cornitos Salsa Dip 4-In-1
- 100 g Jk Jeera Powder / Cumin Powder
- 50 g On1Y Onion Powder
Instructions
- 1. In a small bowl, mix 1/2 tbsp cumin, 1/2 tbsp thyme, and 1 tbsp onion powder. Let it marinate for 5 minutes.
- 2. Heat 2 tbsp olive oil in a medium saucepan over medium heat.
- 3. Add 1/2 cup chopped spinach to the pan. Sauté for 5 minutes until wilted.
- 4. Stir in 1/3 cup halved cherry tomatoes and 1/4 cup chopped green onion. Cook for another 3 minutes until the tomatoes soften.
- 5. Add the marinated mixture to the pan and scramble everything together. Cook for 5-7 minutes, stirring occasionally, until everything is lightly browned and any excess liquid has evaporated.
- 6. Remove from heat and top with 1/4 cup diced avocado and 1/3 cup of your favorite salsa.
- 7. Serve warm and enjoy your delicious greens dinner scramble!