Mushrooms and onions are seasoned with Indian spices and sautéed with crumbled tofu. This quick breakfast scramble is easily edited to incorporate whatever veggies you have in the fridge. This recipe comes to us from Amy of Mmmunch On This.
Serves 4
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cups mushrooms, sliced
- 2 pounds firm tofu, drained and crumbled
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- 1/4 teaspoon salt
- black pepper, to taste
- 1/2 of cup nutritional yeast*
*optional. Found in health food stores.
Heat the olive oil in a large sauté pan over medium heat. Add the onion and mushrooms to the pan and cook 5-7 minutes, or until softened.
Add the crumbed tofu to the sauté pan. Season tofu mushroom mixture with coriander, paprika, chili powder, cumin, turmeric, salt and pepper to taste. Sauté for about 5 minutes, or until thoroughly combined.
Sprinkle scramble with nutritional yeast, serve and enjoy!
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