Ten minute tofu and mushrooms is a tasty recipe that makes a great appetizer for a vegan feast, a part of a good, animal-free meal or an ingredient to something bigger. It is a great, protein-rich snack by itself but can also be served on a bed of pasta, on bread as a sandwich or rolled into a tortilla. It also goes well with vegan sausage and toast.
All of the ingredients are probably already in your vegan kitchen. If they aren't they can be found at any Brighton/Metro Denver grocery store and are very inexpensive. The recipe multiplies easily and with little r no extra effort.
Ingredients needed for a single serving:
1/4 block of firm tofu.
Four good-sized, fresh mushrooms, sliced thin.
1 tbsp of olive oil plus one tsp.
1 1/2 tsp onion powder.
1 tsp of cumin.
Heat one tbsp olive oil in skillet on medium heat. Add tofu and scramble with a fork, allow to cook for one to two minutes. Add mushrooms and one tsp olive oil. Toss mixture every two minutes until mushrooms are well cooked. Salty and pepper to taste.