Servings: Serves 4
Time to prepare: 30 minutes or fewer
A taste of Italy! This recipe was developed using pesto paste that comes in a tube and happens to be vegan. It’s a great ingredient to keep on hand, because it stays fresh in the fridge for a long time.
8 oz. thinly sliced cremini mushrooms (2 cups)
1 12-oz. pkg. extra-firm tofu, drained and broken into bite-size pieces
¼ tsp. ground turmeric
1 medium tomato, roughly chopped (1 cup)
2 Tbs. pesto paste, such as Amore
- Coat large skillet with cooking spray, and heat over medium-high heat. Sauté mushrooms in skillet 5 minutes, or until browned. Transfer to plate. Wipe out pan, and coat with cooking spray.
- Add tofu to pan, and scramble 10 minutes, or until lightly browned. Sprinkle in turmeric, and add chopped tomato and pesto. Season with salt and pepper, if desired, and cook 3 minutes, or until scramble is heated through.
April/May 2014 p.54 Vegetarian Times
Per 3/4-cup serving:
Calories: 133
Protein: 11 g
Total Fat: 8 g
Saturated Fat: <1 g Carbohydrates: 6 g Cholesterol: 0 mg Sodium: 158 mg Fiber: 2 g Sugar: 2 g