Tofu Scramble and Avocado Toast

Ingredients

• Tofu

  Silken, firm, Mori-nu, soy

  14 oz or 397g

• Red Onion

  Vegetables - Melissa's

  ½ cup chopped or 80g

• Mushrooms

  Brown, italian, or crimini, raw

  1 ½ cup sliced or 108g

• Broccoli

  Frozen, chopped, unprepared

  1 ½ cup or 234g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Thyme

  Spices, dried

  2 tsp, ground or 3g

• Garlic powder

  Spices

  1 tsp or 3g

• Sea Salt

  365 Everyday Value

  1 tsp or 4g

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• Spinach

  Raw

  2 cup or 60g

• Multi-grain bread

  (includes whole-grain)

  2 slice regular or 52g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Drain and slice tofu. Place slices between a few paper towels or clean dish cloth. Press it between your hands or press tofu while it lies on a hard surface.
2. Set tofu aside and start on prepping your vegetables by chopping onion, mushrooms, and broccoli.
3. In skillet or wok, heat oil over medium high heat. Sauté onions, mushrooms and broccoli for five minutes. Add tofu crumbling the between your fingers. Add the spices and dijon, mix to combine; add spinach and continue to cook over medium high heat, stirring occasionally until spinach starts to wilt, about 5-7 minutes or so. Using a lid/cover will help the spinach wilt faster.
4. Remove skillet/wok from heat. Pair with toast topped with mashed avocado, salt and pepper.

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