Robbyn and I love tofu scramble. I do especially since I’m allergic to that much egg; so this way I get to have my eggs, and eat them too!
Now this is another recipe from the great book my lovely client got me: the McDougall Quick & Easy Cookbook. It’s full of delicious, healthy recipes that don’t take the whole evening to prepare. My client encouraged me to try the tofu scramble and I finally did. I am very thankful I did so, and I was rewarded by having it for many meals since it makes plenty of servings. This recipe is healthy and easy to make, especially for those who take lunch to work. You can have it any time of the day with anything–toast, eggs, stir fry! It is SUPER easy.
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
Ingredients
- 1 packet firm tofu
- 1/2 cup water
- 1 red bell pepper, chopped
- 1-2 cups mushrooms, chopped
- 1 cup spinach
- 2 tbsp mustard
- 1/2 tsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp curry powder
View original post 217 more words
cleaningupthecorners 