Southwestern Tofu Scramble
Servings 4 people
Calories 335kcal
Ingredients
- ½ green pepper diced
- ½ white onion diced
- 4 oz mushrooms chopped
- 5 oz grape tomatoes
- 12 oz tofu extra firm
- 1 ½ teaspoons cumin
- 1 ½ teaspoons chili powder
- 3 tablespoons nutritional yeast
- green onions chopped
- cheddar cheese vegan
- salt and pepper to taste
Instructions
- Add 1 tablespoon oil to a skillet (I like to use refined coconut oil) and warm over medium heat. Add your chopped onions and pepper into the warm skillet and let cook for 5 minutes, stirring occasionally.
- While your peppers and onions cook, wash and chop your mushrooms, remove your tofu from the package, and slice your cherry tomatoes in half.
- Add your mushrooms to the peppers and onions and allow them to cook an additional 3-4 minutes.
- Crumble your firm tofu into the skillet and add your cumin, chili powder, and nutritional yeast on top. Stir to combine. Add in your grape tomatoes and cook until the tofu and tomatoes are warmed.
- Season your dish with salt and pepper to taste and stir in some cheddar cheese shreds. Turn off the heat and allow the cheese to melt slightly. Top with chopped green onions and serve!
Nutrition
Calories: 335kcal | Carbohydrates: 63g | Protein: 22g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 18mg | Potassium: 361mg | Fiber: 8g | Sugar: 10g | Vitamin A: 582IU | Vitamin C: 33mg | Calcium: 172mg | Iron: 6mg