This recipe is great for using up whatever veggies you have left in your fridge, making it the perfect Friday meal. My tofu scramble is perfect for breakfast, but I’ve definitely been known to eat it for dinner sometimes too!
1/2 cup cubed firm tofu
1 small sweet potato previously cooked, chop into cubes
1/4 yellow onion chopped fine
1/2 cup sliced mushrooms
2 giant handfuls of washed spinach
1 tsp whole grain dijon mustard (if you like it spicy add a little extra)
pinch of sea salt
1 tsp garlic powder
3 eggs (1 full egg, and 2 whites)
1/4 cup grated reduced fat cheese or nutritional yeast
In a large pan saute chopped onion, and tofu over medium heat until onion is translucent and tofu starts to brown. Add in cubed sweet potato, mushrooms and continue cooking. About 2mins later add heaping handfuls of spinach until it begins to wilt. Once wilted (not soggy and overcooked!) add mustard, salt, and garlic powder. Next add one full egg and 2 whites using a spatula to mix veggies and egg in pan. When egg is cooked and slightly brown serve into a dish and sprinkle grated cheese or nutritional yeast. Recipe serves 2.