Tofu Scrambler
This is a vegan dish that I absolutely love! My friend Liz is a vegan and she shared it with me. I usually make some hash browns with a dash of vinegar added to them for the side.
- Preparing Time: 15 minutes
- Total Time: 45 minutes
- Served Person: 2
tofu
vegan
breakfast
winter
salty
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- pepper (to taste)
- 0.5 medium onion chopped
- 4 mushrooms (up to 5) sliced
- 1 splash olive oil
- 1 pkg firm tofu crumbled
- 1 tsp curry powder (or to taste)
- salsa (to taste)
- 2 stalks green onion chopped
- Carbohydrate 9.546485 g
- Cholesterol 0 mg
- Fat 4.910695 g
- Fiber 1.73284500897191 g
- Protein 13.55803 g
- Saturated Fat 0.7452757 g
- Serving Size 1 1 Serving (250g)
- Sodium 67.0762 mg
- Sugar 7.81363999102809 g
- Trans Fat 0.5671065 g
- Calories 133 calories
In a large nonstick pan, add the onions and mushrooms to a splash of oil and saute on medium-high heat. Crumble the tofu and add to pan. Add the curry and pepper. (I usually end up using a different amount of curry powder each time. But I think 2 tsp is pretty close.) Saute 10-12 minutes until moisture has evaporated. Add the salsa and green onions and scramble on high heat for 2-4 minutes.
