Tofu Scramble with Mushrooms
A quick, easy and high protein vegan breakfast.
- 1 lb firm or extra firm tofu (drained and pressed)
- 1 ½ cups mushrooms (sliced)
- ¼ of an onion (diced)
- ½ cup halved cherry tomatoes
- 1 garlic clove (minced)
- 2 tsp dried parsley
- ½ tsp dry mustard
- ½ tsp smoked paprika
- ¼ tsp tumeric
- ¼ tsp cumin
- ½ tsp salt (or to taste)
- ⅛ tsp pepper (or to taste)
If you haven't already, drain your tofu and press it for at least 20 minutes. I wrap my block of tofu in a paper towel and put it on a plate. I put another plate over the top and weigh it down with bags of dried beans. Easy!
In a skillet over medium heat, sauté onion and garlic in 1 tbsp water for a few minutes until soft.
Add the mushrooms and saute until they reduce in volume.
Crumble the tofu into the skillet, add spices and stir to combine. Cook for a few more minutes to heat through and let the flavors meld.
Take off heat, add tomatoes, stir again to combine.
~Serve with a side of roasted potatoes or whole wheat toast and jam and hot coffee or tea.
Calories: 131kcal | Carbohydrates: 6g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 402mg | Potassium: 312mg | Fiber: 3g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 5.8mg | Calcium: 310mg | Iron: 2.9mg