Tofu scrambles are a delicious alternative to traditional egg scrambles, and pack a good source of protein to start your day.
Heat a small frying pan over medium heat. Add the tortilla, cook for 30 to 45 seconds until warm, turn the tortilla over, and cook for another 30 seconds until golden brown. Set aside and cover to keep warm.
Increase the heat to medium-high. Add the oil and mushrooms. Cook for 2 minutes, turning, until lightly colored. Add the tomatoes and cook for 2 minutes until the tomatoes start to soften. Sprinkle over the paprika.
Crumble the tofu into the pan and cook while stirring for 2 minutes, until warmed through. Remove from the heat, stir through the spinach.
Serve the warm tortilla with the mushroom and tofu scramble.
Nutrition facts per serve
Makes 1 serve
|Total Fat||15.2 g|
|- Saturated Fat||3.8 g|
|Total Carbohydrate||27.5 g|
|- Dietary Fiber||8.1 g|
|- Total Sugars||6.2 g|
|-- Added Sugars||0 g|