Farmers’ Market Tofu Scramble with Mushrooms & Spinach

Farmers’ Market Tofu Scramble

with Mushrooms & Spinach

breakfast

Breakfast Tomatoes Tofu Mushrooms Leafy Greens Jalapeño Crimini Mushroom Brown Rice Nut-Free Gluten-Free <600 Calories Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
15 min
CALORIES
250
FAT
6g
CARBOHYDRATES
31g
PROTEIN
16g

MAIN INGREDIENTS

  1. 10 oz Hodo® Organic Firm Tofu
  2. 1 onion
  3. 1 jalapeño
  4. 4 oz cremini mushrooms
  5. 8.8 oz precooked brown rice
  6. 4 oz baby spinach
  7. 1 tsp ground turmeric
  8. 2 oz roasted tomatoes
  9. 2 tbsp olive oil*
  10. Salt and pepper*
  11. *Not included
  12. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce

Crumble the tofu. Peel and thinly slice the onion. Thinly slice the jalapeño. Thinly slice the cremini mushrooms. Make a small tear at the top of the brown rice bag and microwave rice for 1 minute. Divide the brown rice between 2 bowls.

2
Cook the vegetables

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add sliced onion and sliced cremini mushrooms. Cook until 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. Transfer cooked vegetables to the bowls with the brown rice.

3
Serve

Return skillet to medium-high heat with 1 tbsp olive oil. Add crumbled tofu, turmeric, ½ tsp salt, and a pinch of pepper. Cook until lightly browned, 5 to 7 minutes. Divide the farmers’ market tofu scramble between bowls and top with sliced jalapeño and roasted tomatoes.