Tofu Mushroom Tacos

As mentioned in my previous post about veggie egg tacos, eggs are great for a quick and easy snack or light lunch! However, I often crack an egg in my porridge at breakfast so I'm reluctant to go over my one daily egg allowance.
Eggs have about 180-200mg cholesterol and the average daily cholesterol allowance is only 300mg.

Therefore, eating tofu instead of eggs is a great alternative. This tofu mushroom taco recipe is cholesterol free and super tasty.

Tofu Mushroom Tacos
Makes 2

Ingredients:
- 110g / 4oz onion, chopped
- 2g / 1tsp ginger, chopped
- 170g / 6oz mushrooms, chopped
- 220g / 8oz tofu, chopped
- 140g / 5oz tomato, chopped
- 30ml / 2tbsp soy sauce, light
- 1/4tsp turmeric

Method:
Cook onion, ginger and mushrooms in a pan, lightly sprayed with cooking oil, for 3-5 minutes.

Add chopped tofu and tomato and cook for another 3 minutes.

Add soy sauce and turmeric and cook for another couple of minutes until soy has been absorbed.

Serve with warm flour or corn tortillas or ENJOY as is!

Nutritional Information:
N.B. nutritional info below is only for tofu and veggies. Add another 100 calories for your choice (and serving) of tortillas!