This fast and delicious vegetarian breakfast is the perfect "something different and light" to try in the morning.
| 1 | small sweet onion (diced) | |
| 4 | small mushrooms (thinly sliced) | |
| 1 1⁄2 | tsp | light or dark sesame oil (or substitute) |
| pinch of fine sea salt to taste | ||
| glack pepper to taste | ||
| 1⁄2 | of a small package of soft or silken tofu | |
| 1⁄4 | tsp | turmeric |
| 1 | 6oz cup Stonyfield Organic Fat Free Plain Yogurt | |
| 1 | c | baby spinach |
| rice crackers or multigrain crackers | ||
| Topping | ||
|---|---|---|
| 1 | tsp | scallions (thinly chopped) |
| 1⁄2 | tsp | black sesame seeds or toasted sesame seeds for garnish |
Drain the tofu completely.
Using an iron skillet, heat 1 teaspoon of oil and sauté the onions and mushrooms for 2- 4 minutes or until onions are translucent.
Add tofu, turmeric, yogurt and salt to the onion mixture and scramble all ingredients for another 3 minutes.
Remove from heat.
In a separate skillet, heat 1/2 teaspoon of remaining oil and cook the spinach with salt and black pepper to taste for about 30 seconds to 1 minute.
Create a bird's nest with the spinach on the plate and fill it with scrambled tofu.
Garnish with sprinkled black sesame seeds and chopped scallions.
Serve with crackers on the side.