4 Serving
Breakfast
Farmers' Market Tofu Scramble
with Mushrooms & Spinach
SERVINGS
PREP & COOK TIME
15 min
CALORIES
260
FAT
7g
CARBOHYDRATES
33g
PROTEIN
17g
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INGREDIENTS
- 1 onion, peeled and thinly sliced
- 4 oz cremini mushrooms, thinly sliced
- 4 oz baby spinach
- 10 oz organic extra firm tofu, patted dry
- 1 tsp ground turmeric
- 8.8 oz precooked brown rice
- 1 jalapeƱo, thinly sliced
- 2 oz roasted tomatoes
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Allergens: soy
Tools: Large nonstick skillet
SERVINGS
PREP & COOK TIME
15 min
CALORIES
260
FAT
7g
CARBOHYDRATES
33g
PROTEIN
17g
Get Recipes Delivered
INSTRUCTIONS
1
Cook the vegetables
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms. Cook until onion is lightly browned and softened, 3 to 5 minutes. Add baby spinach and a pinch of salt and pepper. Cook until spinach is wilted, 1 to 2 minutes. Set cooked vegetables aside.
2
Serve
Return the skillet to medium-high heat with 1 tbsp olive oil. Crumble the tofu. Add tofu, turmeric, Ā½ tsp salt, and a pinch of pepper to the skillet. Cook until tofu is lightly browned, 5 to 7 minutes. Make a small tear at the top of the brown rice bag and microwave bag for 1 minute. Divide rice, vegetables, and tofu between bowls, and top with jalapeƱo and roasted tomatoes.
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