Tofu Scramble with Spinach and Mushrooms (cooked in coconut oil)
Tofu Scramble with Spinach and Mushrooms is a delicious and healthy breakfast dish that is high in protein and low in carbs. It's a vegan and gluten-free dish, making it suitable for many dietary preferences. This recipe is cooked in coconut oil, which adds a distinct flavor and aroma to the dish. It's also rich in iron and other essential nutrients, thanks to the spinach and mushrooms. However, people with a soy allergy should avoid this dish.
Allergen Information: Contains Soy Allergy
Nutrition Facts
Per serving
Energy
150 kcal
Protein
8 g
Carbs
8 g
Fat
12 g
Fiber
3 g
Ingredients
Tofu
1 medium bowl (100g)
Spinach
1 medium katori (75g)
MUSHROOM
1 small katori (50g)
Onion Finely Chopped
1 small onion (50g)
clove garlic
1 tbsp (6g)
Coconut Oil
1 tbsp (14g)
Turmeric powder
1 tsp (3g)
Common salt
1 tsp (5g)
Instructions
Cooking Steps
Heat the coconut oil in a pan over medium heat.
Add the chopped onion and minced garlic and sauté until the onion turns translucent.
Add the sliced mushrooms and chopped spinach and sauté for 2-3 minutes until the vegetables are cooked.
Crumble the tofu into the pan and stir well to combine with the vegetables.
Add turmeric powder, salt, and pepper and stir well.
Cook for another 5-7 minutes until the tofu is heated through and slightly browned.
Serve hot with toast or as a side dish.