Breakfast Tofu Scramble with Spinach and Mushrooms
A hearty breakfast tofu scramble with mushrooms, tomatoes, spinach and pepper
Ingredients
- 400 g tofu
- 120 g mushrooms (chopped)
- 60 g baby spinach (washed)
- 1 red pepper (chopped)
- 20 cherry tomatoes (halved or quartered)
- 1 tbsp soy sauce (or tamari)
- 1 garlic clove
- 1 small onion
- 2 tsp turmeric
- 2 tsp cumin
- 3 tbsp nutritional yeast
- 1 chili (or a little chilli powder)
- 1/2 tsp smoked paprika
- 1 tbsp oil
- 1/2 tsp Himalayan black salt
Instructions
- Add the oil to a pan along with the onion to a pan on a medium/high heat. Sauté for about 3 minutes until the onions soften. Add the garlic and cook for another 30 seconds, ensuring the garlic doesn't burn.
- Drain the tofu well and crumble the tofu into the pan with your hands.
- Add the mushrooms, tomatoes, red pepper, soy sauce, Himalayan black salt, turmeric, cumin, chilli and the smoked paprika and stir regularly for another five minutes, keeping on a medium to medium high heat.
- Add the spinach, bring the heat down to a medium heat for another couple of minutes until the spinach has wilted down.
- Stir in the nutritional yeast, then remove from the heat.
- Season with some black pepper and serve with some good sourdough bread.
Nutrition
Calories: 371kcalCarbohydrates: 28gProtein: 30gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gTrans Fat: 0.03gSodium: 565mgPotassium: 1275mgFiber: 9gSugar: 10gVitamin A: 5993IUVitamin C: 158mgCalcium: 335mgIron: 8mg
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