Scrambled Tofu on a Spinach Nest
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||6oz cup Stonyfield Organic Fat Free Plain Yogurt|
|rice crackers or multigrain crackers|
|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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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