Ingredients
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
- Bacon / Garlic / Onions / Mushrooms / Peppers / Tomatoes - Prep as directed. (Can be done up to 5 days ahead)
- Strawberries / Oranges - Prep as directed. (Can be done up to 3 days ahead)
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Make
- Whisk eggs.
- 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.
- Return pan to medium-high heat and add garlic and onions with a sprinkle of salt. Saute until softened, ~3 minutes.
- Next add in mushrooms, peppers, cumin, and coriander. Saute for 3 to 5 minutes, until mushrooms are soft and tender.
- Pour in eggs and lightly scramble. Add in spinach when eggs are mostly cooked through. Mix until spinach is wilted.
- 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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