Ingredients20 m servings 210 cals
- Heat olive oil in a skillet over medium heat; cook and stir tofu, onion, and garlic until onion is translucent, 5 to 10 minutes. Add mushrooms; cook and stir until mushrooms are tender and tofu is lightly browned, 5 to 10 minutes.
- Remove skillet from heat. Mix spinach and Gorgonzola cheese into tofu mixture until spinach begins to wilt and the cheese melts from the heat of the tofu mixture.
Per Serving: 210 calories; 17.5 g fat; 5.1 g carbohydrates; 9.7 g protein; 17 mg cholesterol; 177 mg sodium. Full nutrition
ReviewsRead all reviews 8
Really simple, really good. I didn't have Gorgonzola, so we added some shredded cheese to it at the end. Also added cumin and made toast to serve it on. Healthy and delicious!
Made this for dinner as a trial for a new backcountry recipe. This one will go in our regular rotation at home and maybe on the trail too!
I love curry and this recipe was very quick, easy and tasty. I served it over cauliflower rice and it was a very good compliment, the taste were very good together.
This is super delicious and I've made it part of my usual recipes as a breakfast meal. I didn't change anything.
This was delicious! I added a sprinkle of greek seasoning and inused a shallot in place of garlic since we were out. I like another reviewer's suggestion of adding hot sauce! I will definitely g...
Easy to make, only difference is that serve it on a thin egg white layer, so that I can wrap it like a burrito. Absolutely Delish! Will make it often!! Have had it for dinner 2 nights in a row!