1. Heat your pan and spray with avocado oil. Add your chopped mushrooms (and a generous pinch of salt) and cook until golden brown. Add your spinach and allow it to cook down. Remove these items from the pan to a small bowl.
2. Add the tofu crumbled and season with turmeric and pepper flakes. I used about 1/8 t of turmeric and a good pinch of pepper flakes. You can add more or less. Cook until starting to brown and edges crisp.
3. return the cooked veggie to the pan along with the chopped tomatoes. Stir to incorporate and heat. Season with garlic powder and onion powder. You can even add some black salt (for that eggy flavor) if you have it. Stir to combine and season to taste with salt and pepper to taste.
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|Serving Size: 1 Serving (174g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 2 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 25mg||1 %|
|Potassium 283.8mg||7 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 2.1g|
|Protein 1.3g||2 %|
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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: 18
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