Curried Tofu Scramble

I was craving Indian but wanted a dish that wouldn’t feel heavy in my tummy. I’d been eyeing this recipe in my Heidi Swanson Super Natural Cooking book. I stuck close to the recipe and just added some cumin, chopped green, onion and a small portion of avocado to the dish. I cut back the onions and still felt like it had too much cooked onion. To be honest though, I ended up getting bored with the leftovers and will give it new life with added ingredients next time. Any suggestions?

Ingredients
1 pound extra-firm tofu
2 cloves chopped garlic
½ chopped red onion
1 ½ teaspoon curry powder
1 teaspoon cumin powder
3 handfuls fresh spinach
1/2 teaspoon sea salt
1/2 teaspoon pepper

Instructions
- Drain and press tofu between two plates and a heavy book for 15-30 minutes. Crumble into small pieces.
- Heat fat free cooking spray in skillet over medium heat, add garlic and onion. Cook for a few minutes until onion is soft.- Add curry powder and cumin, stir well, then add the tofu.- Cover and cook for 3-5 minutes until tofu is heated throughout -Add salt and pepper, stirring in and letting cook another 305 minutes

Notes: Makes 4-5 servings
You can get 4 hearty servings form this and they come out to be 5 points a piece with ¼ avocado added to each plate. I served mine with a couple of rounds of polenta I heated on the skillet.