Bariatric Lynn's Tofu Veggie Egg Pita Scramble

Name: Bariatric Lynn''s Tofu Veggie Egg Pita Scramble Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 Tablespoon olive oil; 2 large garlic cloves pressed or finely chopped; 1/2 cup yellow or white onions minced; 3 medium carrots grated; 1 - 12 ounce package extra firm tofu crumbled. (I use Mori-Nu®); 1 teaspoon lite soy sauce (I use Kikkoman® Less Sodium Soy Sauce); 2 large fresh eggs beaten; 2 ounces feta cheese crumbled (I use Athenos® Chunk Traditional); 2 jumbo pitted black olives sliced into rings; 2 Kangaroo® Greek Whole Wheat Flat Bread Pitas (or similar)

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 4

Ingredients

1 Tablespoon olive oil 2 large garlic cloves, pressed or finely chopped1/2 cup yellow or white onions, minced3 medium carrots, grated1 - 12 ounce package extra firm tofu, crumbled. (I use Mori-Nu®)1 teaspoon lite soy sauce (I use Kikkoman® Less Sodium Soy Sauce) 2 large fresh eggs, beaten2 ounces feta cheese, crumbled (I use Athenos® Chunk Traditional)2 jumbo pitted black olives sliced into rings2 Kangaroo® Greek Whole Wheat Flat Bread Pitas (or similar)

Directions

Heat olive oil in medium-sized skillet over medium-high heat. Cook garlic and onion until tender. Add carrots and cook until tender but still crispy, NOT MUSH!! Add crumbled tofu and soy sauce and cook until warm. Add eggs and cook until scrambled. Sprinkle feta cheese and black olives on top. Cover skillet and remove from heat. Let sit 5 minutes to allow cheese and olives to heat through. Divide into 4 equal portions. Serve with 1/2 whole wheat pita.

Number of Servings: 4

Recipe submitted by SparkPeople user LAPBAND2008.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 257.9
Total Fat: 9.5 g
Cholesterol: 116.3 mg
Sodium: 667.9 mg
Total Carbs: 27.1 g
Dietary Fiber: 4.4 g
Protein: 16.9 g

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