Tofu Scramble with Zucchini and Mushrooms
Quick and easy tofu scramble; you can substitute other vegetables for zucchini and mushroom. Use oil instead of butter for a vegan version.
Ingredients
1
Original recipe yields 1 servings
Directions
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Heat butter in a skillet over medium heat and cook zucchini and mushrooms until softened, 5 to 8 minutes.
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Meanwhile, place tofu between 2 layers of paper towels and lightly press to release extra liquid. Place pressed tofu in a bowl and thoroughly mash with a fork. Stir in turmeric and garlic powder.
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Add tofu to skillet with vegetables and saute until lightly browned, about 5 to 8 minutes. Season with salt and pepper.
Nutrition Facts
Per Serving:
222 calories; 17.3 g total fat; 31 mg cholesterol; 254 mg sodium. 8.8 g carbohydrates; 11.6 g protein; Full Nutrition
