1 serving Agency Tofu
½ small Tomato, chopped
¼ medium Pink Pepper, chopped
¼ medium Inexperienced Pepper, chopped
2-3 small Inexperienced Onions, chopped
½ cup uncooked Spinach
½ cup Mushrooms, chopped
¼ cup Cilantro, chopped
1 tsp. Ginger, recent grated
1 tsp. Dietary Yeast
¼ tsp. Floor Turmeric
¼ tsp. Cayenne Pepper
Sprint of Paprika
Sprint of Cumin
Juice of ½ recent Lemon, to style
Floor Pepper, recent floor
Unflavored Non-Stick Cooking Spray
Use a paper towel to squeeze the surplus moisture out of the tofu. Break up the Tofu by hand or with a fork so it seems like “scrambled egg” items.
In a pan sprayed with unflavored non-stick cooking spray, sautee the tomato, peppers, spinach and mushrooms for 2-3 minutes over medium warmth till greens are barely softened. Add the turmeric, dietary yeast, paprika, cayenne pepper, and cumin, mixing properly. Add the cilantro, ginger and inexperienced onion. Lastly, add the scrambled tofu and blend properly.
Switch to a plate and squeeze some recent lemon juice on prime and garnish with any remaining scallions or cilantro.
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