Scrambled tofu and vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 medium potato, diced1 spring onion, sliced1 carrot, diced3-5 mushrooms, quartered1 tomato, chopped50g frozen peas1/2 lb fresh tofu, broken up2 tbsp nutritional yeast flakes1 tsp olive oil1/2 tsp garlic purée1 tsp or more fresh parsley, chopped1/2 tsp paprika1/4 tsp turmericdash black peppertamari or liquid aminos to taste (prob about 1 tsp)salt to taste
1. Chop all the veg.
2. Start to sauté the potato and carrot in the olive oil with the garlic purée and spices in a smallish frying pan. When they are nearly done, add the spring onion, tomato and mushrooms and continue until they are all cooked.
3. Break the tofu into the pan; it will end up in smaller pieces by the time it's cooked.
4. Add the rest of the ingredients and continue to sauté, stirring all the while, until it is all cooked.
This is good for brunch or a light meal.
Serving Size: Nice big plateful
Number of Servings: 1
Recipe submitted by SparkPeople user ESOFIA.
2. Start to sauté the potato and carrot in the olive oil with the garlic purée and spices in a smallish frying pan. When they are nearly done, add the spring onion, tomato and mushrooms and continue until they are all cooked.
3. Break the tofu into the pan; it will end up in smaller pieces by the time it's cooked.
4. Add the rest of the ingredients and continue to sauté, stirring all the while, until it is all cooked.
This is good for brunch or a light meal.
Serving Size: Nice big plateful
Number of Servings: 1
Recipe submitted by SparkPeople user ESOFIA.
Nutritional Info Amount Per Serving
- Calories: 381.7
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 693.6 mg
- Total Carbs: 52.5 g
- Dietary Fiber: 5.7 g
- Protein: 20.8 g
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