Healthy Tofu Scramble
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 278.7
- Total Fat: 21.6 g
- Cholesterol: 0.0 mg
- Sodium: 256.2 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 9.7 g
- Protein: 45.3 g
View full nutritional breakdown of Healthy Tofu Scramble calories by ingredient
Introduction
Perfect for vegetarians, vegans, and those watching their cholesterol intake. Perfect for vegetarians, vegans, and those watching their cholesterol intake.Number of Servings: 6
Ingredients
-
Tofu, firm, 4 blocks
Spinach, fresh, 2 cup
Onions, raw, 0.5 cup, chopped
Green Peppers (bell peppers), 0.5 cup, chopped
Mushrooms, fresh, 1 cup, pieces or slices
Coconut Oil, 1 tbsp
Scallions, raw, 2 tbsp chopped
Turmeric, ground, 2 tsp
Pepper, black, 1 dash
Curry powder, 1 tbsp
Bragg Liquid Aminos, 4 tsp
Bob's Red Mill TVP, 1 cup
Garlic powder, 1 tbsp
Red Star, Nutritional Yeast, Vegetarian Support Formula, 2 Tbsp
Directions
Makes - 6 servings
In a large bowl add crumbled tofu, turmeric, ground black pepper, curry powder, nutritional yeast, half of Bragg Liquid Aminos, garlic powder and salt to taste. Mix until all of the seasonings are incorporated. Set aside.
Melt coconut oil in pan
Add scallions and onions and cook until tender, about 1 minute.
Add green peppers and mushrooms and cook until mushroom is slightly tender, about 3 minutes.
Add TVP (rehydrated) and other half of liquid aminos for about 3 minutes.
Add spinach and let cook until just starting to wilt, 1-2 minutes.
Add the tofu mixture, mixing well to incorporate all of the ingredients. Let cook until hot and most of the liquid has evaporated, 5 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user MARLYF1.
In a large bowl add crumbled tofu, turmeric, ground black pepper, curry powder, nutritional yeast, half of Bragg Liquid Aminos, garlic powder and salt to taste. Mix until all of the seasonings are incorporated. Set aside.
Melt coconut oil in pan
Add scallions and onions and cook until tender, about 1 minute.
Add green peppers and mushrooms and cook until mushroom is slightly tender, about 3 minutes.
Add TVP (rehydrated) and other half of liquid aminos for about 3 minutes.
Add spinach and let cook until just starting to wilt, 1-2 minutes.
Add the tofu mixture, mixing well to incorporate all of the ingredients. Let cook until hot and most of the liquid has evaporated, 5 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user MARLYF1.