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.
- 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!
Mushroom Tofu Scramble
Servings per Recipe: 4Amount per Serving
Calories from Fat: 129
Total Fat: 14.5g
Saturated Fat: 2.7g
Dietary Fiber: 7.6g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.