Tofu & Mushroom Scramble (Cooked Vegan) - I Tried Nurse Crystal Wellness Recipe!

tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh adds protein and fiber while being a firmer texture.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed provides omega-3s while parmesan adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but canola oil is more budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are convenient and can be used if fresh is unavailable.

Start by introducing the recipe and the ebook it's from.

Decide to replace diced onion with garlic and onion powder due to lack of onions.

Prepare 1/3 cup diced celery and cut up 1 king oyster mushroom.

Measure out 2 tablespoons of water instead of olive oil.

Use 1/2 pound of tofu, which is not extra firm, and add 1/3 cup diced Roma tomato.

Incorporate 1/2 cup of homemade shredded vegan cheese into the dish.

Add 1/2 teaspoon of Himalayan salt and 1/2 teaspoon of freshly cracked black pepper.

Heat a large skillet over medium heat and add the diced celery, cooking until translucent for about 3 minutes.

Crush and dice the garlic, then add it to the skillet.

Add the king oyster mushroom and cook until tender.

Add the tofu, breaking it into smaller pieces, and cook for 3 minutes.

Add the diced Roma tomato and cook for an additional 6 minutes.

Incorporate some soy sauce and turmeric powder for color and flavor.

Check the mixture to see if the tofu crumbles and ensure everything is well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens