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Farmers’ Market Tofu Scramble with Mushrooms & Spinach
4 Serving Breakfast

Farmers' Market Tofu Scramble

with Mushrooms & Spinach

Tags: Gluten-Free <600 Calories Nut-Free Chef's Choice
SERVINGS
PREP & COOK TIME
15 min
CALORIES
260
FAT
7g
CARBOHYDRATES
33g
PROTEIN
17g

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INGREDIENTS

  1. 1 onion, peeled and thinly sliced
  2. 4 oz cremini mushrooms, thinly sliced
  3. 4 oz baby spinach
  4. 10 oz organic extra firm tofu, patted dry
  5. 1 tsp ground turmeric
  6. 8.8 oz precooked brown rice
  7. 1 jalapeño, thinly sliced
  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
Tools: Large nonstick skillet
SERVINGS
PREP & COOK TIME
15 min
CALORIES
260
FAT
7g
CARBOHYDRATES
33g
PROTEIN
17g

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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, ½ 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 jalapeño and roasted tomatoes.

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