Scrambled tofu and vegetables
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Scrambled tofu and vegetables calories by ingredient
Number of Servings: 1
Ingredients
-
1 medium potato, diced
1 spring onion, sliced
1 carrot, diced
3-5 mushrooms, quartered
1 tomato, chopped
50g frozen peas
1/2 lb fresh tofu, broken up
2 tbsp nutritional yeast flakes
1 tsp olive oil
1/2 tsp garlic purée
1 tsp or more fresh parsley, chopped
1/2 tsp paprika
1/4 tsp turmeric
dash black pepper
tamari or liquid aminos to taste (prob about 1 tsp)
salt to taste
Directions
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.