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Active: 30 min Total: 30 min
Cuisines

Ingredients

Metric
Servings:
4
Tofu Scramble with Mushrooms and Spinach:
  • Bacon - 8 slices , chopped
  • Garlic - 3 cloves , minced
  • Onions - 1 , diced
  • Mushrooms, brown - 1 lb , quartered
  • Green peppers - 1 , diced
  • Red peppers - 1 , diced
  • Roma tomatoes - 2 , diced
  • Strawberries - 1/2 lb , sliced
  • Oranges - 2 , segmented
  • Eggs - 6
  • Cumin - 1 tsp
  • Coriander - 1 1/2 tsp
  • Baby spinach - 6 oz
  • Limes - 1/2 , juice of

Prep

  1. Bacon / Garlic / Onions / Mushrooms / Peppers / Tomatoes - Prep as directed. (Can be done up to 5 days ahead)
  2. Strawberries / Oranges - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. Whisk eggs.
  2. Heat a skillet or saute pan over medium-high heat. Add bacon and saute until browned and crispy on the edges. Remove and set aside leaving just a bit of fat in the pan.
  3. Return pan to medium-high heat and add garlic and onions with a sprinkle of salt. Saute until softened, ~3 minutes.
  4. Next add in mushrooms, peppers, cumin, and coriander. Saute for 3 to 5 minutes, until mushrooms are soft and tender.
  5. Pour in eggs and lightly scramble. Add in spinach when eggs are mostly cooked through. Mix until spinach is wilted.
  6. Turn off heat and add in lime juice. Season to taste with salt and pepper. Top with bacon and chopped tomatoes and enjoy with fruit.

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