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|
|Calories from Fat: 44 (33%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 133
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