This is a vegan dish that I absolutely love! My friend Liz is a vegan and she shared it with me. I usually make some hash browns with a dash of vinegar added to them for the side.
In a large nonstick pan, add the onions and mushrooms to a splash of oil and saute on medium-high heat.
Crumble the tofu and add to pan.
Add the curry and pepper. (I usually end up using a different amount of curry powder each time. But I think 2 tsp is pretty close.) Saute 10-12 minutes until moisture has evaporated.
Add the salsa and green onions and scramble on high heat for 2-4 minutes.
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Serving Size: 1 Serving (250g) | ||
Recipe Makes: 2 | ||
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Calories: 133 | ||
Calories from Fat: 44 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 67.1mg | 2 % | |
Potassium 542.1mg | 14 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 7.8g | ||
Protein 13.6g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 133
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