mushroom-scrambled tofu ( whole foods diabetic cookbook )
(2 ratings)
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This would be delicious wrapped up in a whole wheat flour tortilla with some vegan cheese and salsa on the side.
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(2 ratings)
yield
2 serving(s)
prep time
10 Min
cook time
15 Min
Ingredients For mushroom-scrambled tofu ( whole foods diabetic cookbook )
- LIGHTLY COAT A NON-STICK PAN WITH
- COOKING OIL OVER MEDIUM HEAT
- SAUTE 2 MINUTES:
-
1 smonion, sliced
-
1/2 cmushrooms, sliced
-
1/2 cred bell pepper, chopped
- STIR AND ADD A LITTLE WATER IF NEED BE TO
- KEEP FROM STICKING. ADD AND SCRAMBLE UNTIL
- HEATED THROUGH:
-
1/2 lbtofu, crumbled
-
2 Tbspnutritional yeast flakes
-
1 tspsoy sauce, low sodium
-
1/4 tspcurry powder
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1 Tbspcilantro, fine chop-optional
How To Make mushroom-scrambled tofu ( whole foods diabetic cookbook )
-
1Serve with salsa on the side.
-
2For a flavour variation, leave out the soy sauce and try adding a half tsp. of chick pea miso that has been dissolved in a tbsp. of warm water.
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3You can also use shiitake mushrooms if you like. Be creative.
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4Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Mushroom-Scrambled Tofu ( Whole Foods Diabetic Cookbook ):
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