RR: Tofu Veggie Scramble

Supposedly this restaurant is a favorite of Taylor Swift, Nichole Kidman, and Miley Cyrus.

Source:  Fido in Nashville, via Shape magazine. March 2011.

Serves: 4, 4 P+ per serving

Nutrition Score per serving:
(1/2 cup tofu scramble, 1/4 cup salsa) 213 calories, 13 g fat, 2 g saturated fat, 14 g carbs, 12 g protein, 6 g fiber, 111 mg calcium, 3 mg iron, 542 mg sodium

12 ounces extra firm tofu
1/2 tsp turmeric
1/2 tsp curry powder
1/2 tsp kosher or sea salt
1 tbsp olive oil
1/2 cup diced onion
1/4 cup diced fresh poblano chili
1/4 cup diced button mushrooms
1 medium tomato, diced
1 cup baby spinach leaves
1 ripe avocado, peeled, pitted, and thinly sliced
1/4 cup chopped fresh cilantro
1 oz cup salsa, preferably fresh
Drain tofu and crumble into a medium bowl. Add turmeric, curry powder, and salt; stir well to incorporate spices.
Heat oil in a large nonstick skillet over medium. Add onion, poblano, and mushrooms; sauté until onion has turned golden, about 5 minutes. Stir in seasoned tofu and cook for 3 minutes. Add tomato and spinach; cook until spinach has just wilted, about 1 minute. Spoon veggie tofu scramble onto four plates.

Garnish with avocado slices, and sprinkle with cilantro. Serve with salsa on the side.

My breakfast #2 for Monday-Wednesday this week.  I ate the 1st serving for post-workout after weights at the gym on Sunday.

I think to make it stretch further i’d add more protein or more veggies.  It was good though.  Very similar to the Migas recipe I made from Green Vegetarian Restaurant in San Antonio.


3 thoughts on “RR: Tofu Veggie Scramble

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