Tofu Scramble with Zucchini and Mushrooms recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 tablespoon butter
½ cup chopped zucchini
½ cup chopped fresh mushrooms
4 ounces extra-firm tofu
1 teaspoon ground turmeric
1 teaspoon garlic powder
salt and ground black pepper to taste

Nutrition Info

221.6 calories
carbohydrate: 8.8 g
cholesterol: 30.5 mg
fat: 17.3 g
fiber: 2.1 g
protein: 11.6 g
saturatedFat: 8.2 g
servingSize: -
sodium: 254.2 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat butter in a skillet over medium heat and cook zucchini and mushrooms until softened, 5 to 8 minutes.

  2. Meanwhile, place tofu between 2 layers of paper towels and lightly press to release extra liquid. Place pressed tofu in a bowl and thoroughly mash with a fork. Stir in turmeric and garlic powder.

  3. Add tofu to skillet with vegetables and saute until lightly browned, about 5 to 8 minutes. Season with salt and pepper.

Recipe Yield

1 serving

Recipe Note

Quick and easy tofu scramble;you can substitute other vegetables for zucchini and mushroom. Use oil instead of butter for a vegan version.

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