Ingredients
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1 block firm tofu, drained and cut into small cubes
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2 tablespoons cornstarch (optional)
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1/4 cup water
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2 cloves garlic, minced
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1 teaspoon Asian sesame oil
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1 tablespoon soy sauce
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1 tablespoon rice vinegar
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1 teaspoon red pepper flakes (or more, if desired)
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1 bunch spinach, roughly chopped
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1/2 cup sliced cremini mushrooms or other button mushrooms
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Salt and black pepper to taste
Directions
Subtitle: A Budget-Friendly, Gluten-Free, High-Protein Breakfast Inspired by Korean Cuisine
Ingredients:
* 1 block firm tofu, drained and cut into small cubes
* 2 tablespoons cornstarch (optional)
* 1/4 cup water
* 2 cloves garlic, minced
* 1 teaspoon Asian sesame oil
* 1 tablespoon soy sauce
* 1 tablespoon rice vinegar
* 1 teaspoon red pepper flakes (or more, if desired)
* 1 bunch spinach, roughly chopped
* 1/2 cup sliced cremini mushrooms or other button mushrooms
* Salt and black pepper to taste
Instructions:
1. Add all ingredients except for the tofu, spinach, and mushrooms to a large mixing bowl. Whisk until smooth.
2. Transfer the mixture to a separate bowl. Add the tofu and use a fork to gently toss until coated.
3. Heat a non-stick skillet over medium heat. Add the coated tofu and cook for about 3 minutes per side, or until lightly golden brown.
4. Remove the cooked tofu from the pan and set aside.
5. In the same skillet, increase the heat to medium-high. Add the spinach and cook, stirring frequently, for about 1-2 minutes or until wilted.
6. Turn off the heat and cover the pan with a lid. Let the spinach steam for another minute.
7. Meanwhile, combine the remaining marinade ingredients in a small bowl. Mix well.
8. Pour the marinade over the cooked tofu and toss gently to coat evenly.
9. Serve the scrambled tofu, spinach, and mushroom mixture hot with your favorite whole grain bread or English muffins.
Difficulty level: Easy
Servings: 2 people (with 2 slices of bread each)
Nutrition Information per serving (without bread):
Calories: 240kcal | Carbohydrates: 17g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 510mg | Fiber: 5g | Sugar: 3g
Total Time Needed: 10 minutes plus 3 minutes resting time
Steps
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1
Done
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Add all ingredients except for the tofu, spinach, and mushrooms to a large mixing bowl. Whisk until smooth. |
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2
Done
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Transfer the mixture to a separate bowl. Add the tofu and use a fork to gently toss until coated. |
|
3
Done
|
Heat a non-stick skillet over medium heat. Add the coated tofu and cook for about 3 minutes per side, or until lightly golden brown. |
|
4
Done
|
Remove the cooked tofu from the pan and set aside. |
|
5
Done
|
In the same skillet, increase the heat to medium-high. Add the spinach and cook, stirring frequently, for about 1-2 minutes or until wilted. |
|
6
Done
|
Turn off the heat and cover the pan with a lid. Let the spinach steam for another minute. |
|
7
Done
|
Meanwhile, combine the remaining marinade ingredients in a small bowl. Mix well. |
|
8
Done
|
Pour the marinade over the cooked tofu and toss gently to coat evenly. |
|
9
Done
|
Serve the scrambled tofu, spinach, and mushroom mixture hot with your favorite whole grain bread or English muffins. |
