I originally made this for dinner, but ate leftovers for breakfast two days last week (along with a banana and 8g of natural peanut butter) and it was quite satisfying. I lasted until past noon easily both days, in spite of eating at 6am.
serves 4 - about 170 cal per serving
2 med red potatoes, diced
1/2 med onion, diced
1 fresh jalapeno pepper, seeds and core removed, minced
8 oz mushrooms
2 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
squirt of Sriracha, if you like hot and spicy
14 oz firm tofu, crumbled (I didn't press it first, and it took FOREVER for the liquid to cook down, so you may want to press out the water before crumbling)
1/2 tsp salt
6 oz prewashed baby spinach
Spray a large skillet with nonstick spray and saute the potatoes, onion, jalapeno, mushrooms, chili powder, oregano, cumin, and Sriracha for 3 min, stirring often, over med-high heat.
Add the tofu and salt and stir to combine. Add 1/2 c water (if needed) and cover the pan. Cook for 5 min. Add 2 more T of water if the pan seems dry.
Add the spinach to the top and cover til it wilts, a couple of minutes.
Stir to mix in the spinach, and continue to cook, uncovered, until as much liquid as you like has evaporated.
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