Mushroom-Scrambled Tofu ( Whole Foods Diabetic Cookbook )

Mushroom-scrambled Tofu ( Whole Foods Diabetic Cookbook ) Recipe

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Jo Zimny

By
@EmilyJo

This would be delicious wrapped up in a whole wheat flour tortilla with some vegan cheese and salsa on the side.

Rating:

★★★★★ 2 votes

Comments:
Serves:
2
Prep:
10 Min
Cook:
15 Min

Ingredients

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  • LIGHTLY COAT A NON-STICK PAN WITH

  • COOKING OIL OVER MEDIUM HEAT

  • SAUTE 2 MINUTES:

  • 1 small
    onion, sliced
  • 1/2 c
    mushrooms, sliced
  • 1/2 c
    red bell pepper, chopped
  • STIR AND ADD A LITTLE WATER IF NEED BE TO

  • KEEP FROM STICKING. ADD AND SCRAMBLE UNTIL

  • HEATED THROUGH:

  • 1/2 lb
    tofu, crumbled
  • 2 Tbsp
    nutritional yeast flakes
  • 1 tsp
    soy sauce, low sodium
  • 1/4 tsp
    curry powder
  • 1 Tbsp
    cilantro, fine chop-optional

How to Make Mushroom-Scrambled Tofu ( Whole Foods Diabetic Cookbook )

Step-by-Step

  1. Serve with salsa on the side.
  2. For 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.
  3. You can also use shiitake mushrooms if you like.
    Be creative.
  4. Enjoy!

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About Mushroom-Scrambled Tofu ( Whole Foods Diabetic Cookbook )





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