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Tofu, Spinach, and Mushroom Scramble
Created by: Howcan Team
Ingredients
- 1 block of firm tofu, drained and crumbled
- 2 cups of fresh spinach, chopped
- 1 cup of mushrooms, sliced
- 1/2 onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of cumin
- Salt and pepper to taste
- 2 tablespoons of nutritional yeast (optional)
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and minced garlic, and sauté for 2-3 minutes until the onion is translucent.
- Add the sliced mushrooms to the skillet and cook for 3-4 minutes until they are tender.
- Add the crumbled tofu to the skillet, along with the turmeric, cumin, salt, and pepper. Stir well to combine all the ingredients.
- Cook for 5-6 minutes, stirring occasionally, until the tofu is heated through and slightly golden.
- Add the chopped spinach to the skillet and cook for an additional 2-3 minutes until the spinach is wilted.
- If using, sprinkle the nutritional yeast over the scramble and stir to combine.
- Remove the skillet from the heat and garnish with fresh parsley before serving.
- Enjoy your delicious tofu, spinach, and mushroom scramble!
The Tofu and Spinach Scramble, with added mushrooms, is a delightful and nutritious dish that has its roots in the fusion of Asian and Western cuisines. This delectable dish has gained popularity in recent years due to its health benefits and delicious flavors. The dish is believed to have originated in vegetarian and vegan restaurants, where chefs sought to create a satisfying and protein-rich alternative to traditional egg scrambles. The addition of mushrooms brings a rich umami flavor and meaty texture to the dish, elevating it to a whole new level. The dish has become a staple in many brunch spots and health-conscious eateries, particularly in regions with a strong focus on plant-based cuisine, such as California and the Pacific Northwest. One of the key elements of a great Tofu and Spinach Scramble with added mushrooms is the seasoning. Chefs often use a combination of turmeric, nutritional yeast, and a touch of soy sauce to give the tofu a savory, eggy flavor. The spinach adds a pop of color and a dose of iron, while the mushrooms contribute a hearty and satisfying element to the dish. For those looking to experience the best version of this dish, seeking out restaurants with a focus on organic, locally-sourced ingredients is a great place to start. Additionally, experimenting with different types of mushrooms, such as shiitake or oyster mushrooms, can add unique and delightful flavors to the scramble. In conclusion, the Tofu and Spinach Scramble with added mushrooms is a versatile and delicious dish that has found its place on menus across the globe. Whether enjoyed for breakfast, brunch, or a quick and healthy dinner, this dish is a testament to the creativity and innovation of plant-based cooking.
25 min
2 servings
250 calories
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