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Tofu and Mushrom Scramble

Updated February 23, 2016
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Cookbook

Mom-a-Licious

Published by Waterside Productions

The curry powder gives a great color and depth of flavor to this easy breakfast alternative. If mushrooms and curry are an issue for the kids, you can omit. Add some cheese and a corn tortilla and you have a great breakfast taco.

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe Coursemain course

Dietary Considerationmain course

Five Ingredients or LessYes

Mealbreakfast, brunch

Taste and Texturesavory, spiced, umami

Ingredients

  • ½ cup tofu, crumbled
  • 1 teaspoon garlic, granulated
  • 1 teaspoon curry powder (all curry powders are not created equal, if you have a strong one consider using ½ teaspoon and just a pinch for the small kids to get them acquainted with the flavor)
  • Drizzle extra virgin olive oil
  • ½ cup Crimini or button mushrooms, sliced
  • ½ tablespoon tamari, soy sauce or Bragg’s liquid aminos

Instructions

Mix spices with tofu.

Heat a skillet and give a drizzle of extra virgin olive oil.

Add mushrooms and soy (or Bragg’s) to pan.

When moisture starts to cook out of mushrooms add tofu and spices.

Cook, stirring constantly, until heated through (about 2 minutes).

Serve and enjoy!

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