Description
A quick and nutritious tofu and mushroom stir-fry that’s packed with protein and bursting with flavor, perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 large shallot, chopped (approximately 1/4 cup)
- 8 oz baby bella mushrooms, sliced or white button mushrooms
- 1/2 teaspoon fine sea salt
- 1 red bell pepper, chopped
- 1 large clove garlic, minced
- 12 oz organic extra-firm tofu, drained and rinsed, crumbled
- 2 teaspoons mushroom powder
- 2 tablespoons nutritional yeast
- 3/4 teaspoon ground turmeric
- 3/4 teaspoon kala namak
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup baby spinach, fresh
- Chives, chopped (optional)
Instructions
- Heat a medium non-stick skillet or cast-iron pan over medium to medium-low heat for 3 minutes. Add olive oil and swirl.
- Add the shallot, stir for 30 seconds, then add the mushrooms and sea salt; sauté for a few minutes until the mushrooms just start browning.
- Add the bell pepper and garlic; cook for 3 to 4 minutes, occasionally stirring, until the vegetables start softening.
- Add crumbled tofu, mushroom powder, nutritional yeast, turmeric, kala namak, and ground black pepper. Stir to combine and cook for another four minutes.
- Stir in baby spinach during the last minute of cooking. Serve and enjoy, topping with chopped chives if desired.
Notes
Press the tofu before cooking for better texture; feel free to customize with seasonal vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 0mg