When I was a kid, having egg with my breakfast was something that was normal. Eggs and breakfast just went together. Now that I am eating a plant-based diet, I have found some ways that, in my opinion, are much more healthy, but still remind me of the joy I had when I was a child. This recipe is one of my favorites. Hope you enjoy it as much as I do!
1 medium onion, chopped
5 mushrooms, sliced
1/4 cup vegetable broth
1 package firm tofu, drained and crumbled
1 tbsp tamari or soy sauce
1 tablespoon dried parsley
1 tbsp nutritional yeast flakes (optional for a “cheesy” flavor)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tsp curcumin
1/2 teaspoon ground pepper
1 cup fresh spinach
1. In a skillet over medium heat, saute onions and mushrooms in vegetable broth for 5 minutes or until onions are translucent.
2. Add the remaining ingredients (except spinach) and let simmer for 10-12 minutes or until all liquid has evaporated.
3. Add the spinach at the end and let it steam cook for a few minutes.
4. Serve hot and accompany it with tortillas and salsa to taste.