Tofu Scramble with Mushrooms is a satisfying way to start your day. The tart addition of vinegar gives the scramble a rich flavor. Perfect for people with a hot body type constitution.
- 16 oz firm tofu
- 8 oz mushrooms Button, shiitake, portabella, or any other mushroom work well
- ½ c cherry tomatoes
- ¼ c balsamic vinegar
- 1-2 tbsp oil Olive oil works well
- salt/pepper to taste
Drain tofu by wrapping placing paper towels on the top and bottom and pressing it under some weight for at least 30 minutes.
Wash and slice the mushrooms and halve the cherry tomatoes.
Heat oil in a pan over medium-high heat. Sauté mushrooms for about 5 minutes.
Add in tomatoes and let cook for another 2 minutes.
Crumble in tofu and add salt and pepper.
After the tofu scramble is well mixed, pour in the vinegar over it and toss. Keep breaking up the tofu into smaller pieces.
When the vinegar is thoroughly distributed, serve.
Sodium: 13mgCalcium: 150mgVitamin C: 5mgVitamin A: 91IUSugar: 4gFiber: 2gPotassium: 239mgCalories: 156kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 4gSaturated Fat: 1gFat: 9gProtein: 12gCarbohydrates: 8gIron: 2mg