Italian Tofu scramble
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
12 oz Nagoya TofuPlus Extra Firm (by KRYAN82) 1 cup, sliced Zucchini 3 serving Tomatoes, Roma, Fresh, 1 Med 3 tbsp Basil 2.5 1tsp Canola Oil 6 tbsp chopped Shallots
Press tofu in wrapped paper towel under weights for 30 minutes.
Crumble tofu in bowl and add turmeric. Mix well.
Mince shallots and saute in canola oil for 5 minutes until soft, but not browned.
Add diced zucchini and tomatoes, along with 1 tsp oregano and 2 tbsp basil, and salt and pepper. Cook for 5 - 10 minutes until zucchini is softened and tomatoes have released their juices.
Add tofu and mix well, cooking for 5-7 minutes until tofu is heated through. Add remaining 2 tbsp of the fresh basil.
Serving Size: 2 2-1/4 cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user LUCYBRAD.
Crumble tofu in bowl and add turmeric. Mix well.
Mince shallots and saute in canola oil for 5 minutes until soft, but not browned.
Add diced zucchini and tomatoes, along with 1 tsp oregano and 2 tbsp basil, and salt and pepper. Cook for 5 - 10 minutes until zucchini is softened and tomatoes have released their juices.
Add tofu and mix well, cooking for 5-7 minutes until tofu is heated through. Add remaining 2 tbsp of the fresh basil.
Serving Size: 2 2-1/4 cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user LUCYBRAD.
Nutritional Info Amount Per Serving
- Calories: 299.3
- Total Fat: 15.2 g
- Cholesterol: 0.0 mg
- Sodium: 24.0 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 4.9 g
- Protein: 18.9 g
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