Tofu scramble with mushrooms and spinach
A tofu scramble with browned mushrooms and spinach, golden from turmeric and smoky from paprika. It suits a slow breakfast, or dinner when you want something quick.
- Time
- 15 min
- Serves
- 2
- Kind
- Breakfast
- Also
- Low carb
Made without gluten ingredients.
Method
- Drain the tofu and press it between sheets of kitchen paper. Slice the mushrooms and the spring onions.
- Warm the oil in a large frying pan over a medium-high heat. Fry the mushrooms for 5 minutes, without stirring much, until they are brown and the pan is dry.
- Crumble the tofu into the pan in rough pieces. Add the turmeric, smoked paprika, nutritional yeast and a pinch of salt.
- Fry for 4 minutes, stirring now and then, until the tofu is hot and golden in places.
- Add the spinach and stir for 1 minute, until it wilts.
- Divide between two plates and scatter over the spring onions.
Tip Let the mushrooms brown before adding anything, as a dry pan gives more flavour. A little black pepper at the end wakes it up.
Per portion
| Energy | 283 kcal |
| Protein | 24 g |
| Carbohydrate | 5 g |
| of which sugars | 2 g |
| Fat | 18 g |
| of which saturates | 3 g |
| Fibre | 5 g |
| Salt | 0.21 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- firm tofu280 g
- mushrooms200 g
- spinach100 g
- spring onion2
- nutritional yeast1 tbsp
- turmeric½ tsp
- smoked paprika1 tsp
- olive oil1 tbsp
