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Mushroom & tofu scramble
1
| Prep | 10 min | |
| Cook | 12 min |
Tofu scrambles are a delicious alternative to traditional egg scrambles, and pack a good source of protein to start your day.
- Whole-wheat tortilla, 1 tortilla(s)
- Extra virgin olive oil, 1 tsp(s)
- Mushrooms, raw, 1 cup(s), slices, thickly sliced
- Cherry tomatoes, 6 cherry tomato(es), halved
- Paprika, ½ tsp(s)
- Tofu, extra firm, 4 oz, drained, pat dry with paper towel
- Baby spinach, 1½ cup(s)
Method
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 serving
Makes 1 serving
Food Groups
|
V
|
1.6 |
|
F
|
0 |
|
C
|
1.8 |
|
PD
|
0.9 |
|
Ft
|
0.9 |
|
S
|
0 |
Nutrition Facts
| Calories | 302 |
| Total Fat | 15.2 g |
| - Saturated Fat | 3.8 g |
| Cholesterol | 0 mg |
| Sodium | 235 mg |
| Total Carbohydrate | 27.5 g |
| - Dietary Fiber | 8.1 g |
| - Total Sugars | 6.2 g |
| -- Added Sugars | 0 g |
| Protein | 19.3 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!