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| Spinach and Mushroom Tofu Scramble |
Ingredients:
1 block extra firm tofu, drained
1 tsp coconut oil
1/2 onion, diced
3 cloves garlic, minced
8 oz fresh button mushrooms, cleaned, stemmed and sliced
dash of salt
1/2 tsp turmeric
1/2 tsp cumin
1 tbsp nutritional yeast
1/4 cup water or vegetable broth
2 tbsp soy sauce
2 cups fresh spinach, washed, stemmed, and chopped
Directions:
Drain the tofu and set it aside. Heat the coconut oil in a non-stick frying pan over medium-low. Add the diced onions and cook down until the onions have begun to soften and turn translucent. Next, add the garlic and let it cook for a minute or two more.
Next, add the sliced mushrooms to the pan, sprinkle them with a little salt and increase the heat to medium-high. Stir frequently until the mushrooms begin to soften and release their juices.
Now it is time to add the seasonings, I like to add them in with the onion, garlic, and mushrooms so sprinkle the turmeric, cumin, and nutritional yeast into the pan and stir to distribute, then add the water or broth and soy sauce and mix again.
Finally, crumble the tofu into the pan and stir to coat with the seasonings. I just crumble it with my hands, but you can use a spoon, too. Add the chopped spinach and stir. Once the tofu and spinach are heated through, it is ready to serve.
For 4 servings. Nutritional information from caloriecount.about.com.
| Nutrition Facts | ||||||
Serving Size 215 g
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Amount Per Serving
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Calories
121
Calories from Fat
52
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% Daily Value*
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Total Fat
5.8g
9%
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Saturated Fat
1.9g
10%
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Trans Fat
0.0g
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Cholesterol
0mg
0%
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Sodium
529mg
22%
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Potassium
542mg
15%
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Total Carbohydrates
8.2g
3%
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Dietary Fiber
2.9g
12%
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Sugars
2.4g
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Protein
12.7g
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Nutrition Grade A
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* Based on a 2000 calorie diet
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