Mushroom & Tofu Scramble
by Tanvi Parikh
Macros
- Total calories
- 109
- Protein
- 13 g
- Carbs
- 3 g
- Fat
- 6 g
- Fiber
- 2 g
- Sugar
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 216 mg
- Potassium
- 255 mg
- Vitamin A
- 44 IU
- Vitamin C
- 0 mg
- Calcium
- 322 mg
- Iron
- 3 mg
- Vitamin D
- 1 IU
- Vitamin B12
- 11.3 µg
- Magnesium
- 41 mg
- Zinc
- 1 mg
Serves 1
Ingredients
- 2 tbsp Mushrooms (sliced)
- 1⅓ tbsp Vegetable Broth (divided)
- 113 g Tofu (extra firm, drained, crumbled)
- 1 tsp Nutritional Yeast
- 0.06 tsp Turmeric
- 0.06 tsp Sea Salt
Steps
Heat a large skillet over medium heat for 2 minutes. Add the mushrooms and sauté for 3 to 5 minutes, stirring often. Add half of the broth if they begin to stick. Transfer to a plate.
Add the remainder of the broth, crumbled tofu, nutritional yeast, turmeric and salt to the skillet. Stir and cook until the tofu is warmed through.
Return the mushrooms to the skillet and combine with the tofu. Divide onto plates or containers if on-the-go. Enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to five days.
- More Flavor: Add your choice of spices and/or herbs.
- No Vegetable Broth: Use water instead.