Breakfast · American
Tofu scramble with spinach, mushrooms and toast
Crumbled tofu cooked golden with turmeric, mushrooms and spinach, served on whole wheat toast.
- Serves
- 2
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 plates- 400 g firm tofu, crumbled
- 150 g button mushrooms, sliced
- 100 g baby spinach
- 150 g cherry tomatoes, halved
- 1 tsp olive oil
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1 garlic clove, crushed
- 1/4 tsp salt
- 1/4 tsp black pepper
- 80 g whole wheat bread
Method
Heat the oil in a non-stick pan over medium-high heat and cook the mushrooms for 4 minutes, until browned.
Add the garlic, tofu, turmeric, cumin, salt and pepper and cook for 4 minutes, stirring, until the tofu is hot and golden.
Stir in the spinach and tomatoes and cook for 1 to 2 minutes, until the spinach wilts.
Toast the bread and serve the scramble on top.