Tofu Mushroom Quinoa Scramble is a healthy, protein rich, nutritious vegan lunch option for the days when you don’t want to eat salads. Lunch menus are usually difficult to decide. Generally, we prefer salads and some light food to continue for the rest of the day energetically. However, at lunch time I am always on a lookout for a filling freshly cooked meal. With this idea in my mind and hunger in my tummy I came up with Tofu Mushroom Quinoa Scramble.
When I scanned through my refrigerator I found my favorite Portobello mushrooms, some cooked leftover quinoa from previous night and a pack of tofu. I quickly grabbed these main ingredients and started with the recipe on my mind not knowing the outcome at all. After adding some seasonings I did not have any patience to either click or think about any exotic dishes. I hungrily ate my serving without any distractions. Later, I realized how delicious it was and it deserved to be posted in this blog.
Since then I have been so eager to share this recipe with you so that you can also enjoy this quick 25 minutes lunch on those odd days when you just want to stay away from salads. This recipe is simple with easily available ingredients but truly exotic in flavors. I couldn’t believe that with such few spices and seasonings a dish could be so satisfying to the taste buds. The balance of good carbohydrates, protein, vitamin D and other vitamins and minerals make this dish absolutely worthy of the effort.
Tofu Mushroom Quinoa Scramble is a make ahead dish. Just refrigerate it in an air tight container for 4-5 days. When you are ready to devour this dish just warm it up and enjoy. Also serves very well for lunch box menu.