By Aaron Wurm
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for about 5 minutes, or until they are browned and tender.
Crumble the firm tofu into the skillet with your hands, breaking it into small pieces to resemble scrambled eggs.
Sprinkle 1/2 teaspoon of turmeric over the tofu and mix well to coat evenly, cooking for an additional 2 minutes.
Add 1 tablespoon of nutritional yeast to the tofu and stir to combine.
Add the spinach to the skillet and cook until just wilted, about 2-3 minutes.
Season the scramble with salt and pepper to taste, stirring well to incorporate.
Toast two slices of whole grain bread in a toaster to your desired crispiness.
Serve the tofu scramble with the toasted whole grain bread on the side.
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By Aaron Wurm
This Breakfast Vegetarian Vegan Low-Calorie recipe is ready in 20 minutes and features firm tofu, turmeric, nutritional yeast and other delicious ingredients. Contains 310 calories total.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for about 5 minutes, or until they are browned and tender.
Crumble the firm tofu into the skillet with your hands, breaking it into small pieces to resemble scrambled eggs.
Sprinkle 1/2 teaspoon of turmeric over the tofu and mix well to coat evenly, cooking for an additional 2 minutes.
Add 1 tablespoon of nutritional yeast to the tofu and stir to combine.
Add the spinach to the skillet and cook until just wilted, about 2-3 minutes.
Season the scramble with salt and pepper to taste, stirring well to incorporate.
Toast two slices of whole grain bread in a toaster to your desired crispiness.
Serve the tofu scramble with the toasted whole grain bread on the side.
Calories per Serving: 310
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