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Tofu Scramble with mushrooms and cherry tomatoes
This savory vegan scramble is made with crumbled tofu, sautéed mushrooms, and sweet cherry tomatoes, spiced with turmeric and garlic powder for added flavor and nutrition. It's a perfect breakfast or brunch option for those looking for a delicious and nutritious plant-based meal.
Fresh Salad: Accompany the dish with a side of fresh, low-carb salad, such as baby spinach or arugula, drizzled with a light vinaigrette.
Sautéed Greens: Serve the tofu scramble with a side of sautéed low-carb greens, such as kale or Swiss chard, for an extra serving of vegetables.
Low-Carb Wraps: Use the tofu scramble as a filling for low-carb, grain-free wraps with your favorite low-carb toppings.
Guacamole: Add a scoop of homemade or store-bought guacamole on top of the tofu scramble for added creaminess and healthy fats.
1 block (14 oz) firm tofu, drained and crumbled
1 cup sliced mushrooms
1 cup cherry tomatoes, halved
1 tablespoon olive oil
1/2 teaspoon turmeric powder
1/2 teaspoon garlic powder
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the sliced mushrooms and cook for 3-4 minutes or until lightly browned.
Add the crumbled tofu, turmeric powder, garlic powder, salt, and pepper to the skillet.
Cook the tofu scramble for 5-6 minutes, stirring occasionally, until the tofu is lightly browned.
Add the cherry tomatoes and cook for an additional 1-2 minutes until they are heated through.
Remove from heat, garnish with chopped fresh parsley, and serve immediately.
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98% would recommend