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

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

  • 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.
  • 3You can also use shiitake mushrooms if you like.
    Be creative.
  • 4Enjoy!

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About Mushroom-Scrambled Tofu ( Whole Foods Diabetic Cookbook )