This vegan recipe requires just five ingredients.
“I love making this with butternut squash but in the summer you can easily sub in zucchini,” says LA-based chef Helene Henderson of Malibu Farm. “It makes a fueling protein-packed breakfast that also has potassium and magnesium from the veggies.” Pro tip: try it with homemade salsa on the side.
Also in this series: Vegan Chopped Salad and Zucchini Crust Pizza
- 1 tablespoon olive oil
- 1 cup tofu, cut into one-inch squares
- 1 cup roasted butternut squash, chopped
- 1 cup baby spinach
- 1 cup cherry tomatoes, cut in half
For serving (optional)
- 1 cup mixed greens
- Homemade salsa
In a large skillet, heat the olive oil over medium heat and sauté the tofu until browned on all sides, about three minutes per side.
Add in squash, spinach, and tomatoes and stir for two more minutes or until spinach is beginning to wilt and tomatoes are soft.