About
This is a great breakfast or lunch for those following the Keto Vegan diet! Super simple to make and full of nutritious greens and delicious, savory mushrooms. I added the curry for a little spice and color. Feel free to omit or use turmeric for color.
Ingredients
- 1 teaspoon avocado oil
- 5 large mushrooms
- ¼ teaspoon coarse kosher salt by morton
- ¾ teaspoon apple cider vinegar
- 1 teaspoon avocado oil
- 8 ounce firm tofu by house foods
- ¼ teaspoon coarse kosher salt by morton
- ¼ teaspoon curry powder
- ⅛ teaspoon black pepper
- 1 ½ cups organics baby spinach & baby kale by central market
Instructions
- Preheat a medium nonstick skillet over medium-high heat. Once hot, add 1 teaspoon of avocado oil and then the mushrooms (cut into quarters) and ¼ teaspoon kosher salt. Cook for 5 minutes stirring occasionally until nicely browned. Once browned, add the vinegar and cook until the vinegar has evaporated.
- Add another teaspoon of oil and then add in the tofu. Crumble the tofu with a wooden spoon. Once crumbled, add another ¼ teaspoon of kosher salt. Also, add the curry powder and black pepper. Stir well to combine and cook like this for a minute or so stirring occasionally.
- Add in the kale and spinach blend.
- Cook until wilted and serve immediately.
Nutrition Facts
- Servings: 2
- Calories: 149.5kcal/625.3kJ (per serving)
- Fat: 8.8g (per serving)
- Carbs: 6.8g (per serving)
- Protein: 11.3g (per serving)
