Bariatric Lynn's Tofu Veggie Egg Pita Scramble

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Bariatric Lynn's Tofu Veggie Egg Pita Scramble calories by ingredient


Introduction

I took TAMOLIE's recipe for Tofu Carrot Scramble and added ingredients to bump up the protein and make it more colorful and flavorful. I hope you'll like the changes. I had it for lunch today and it was delicious! I took TAMOLIE's recipe for Tofu Carrot Scramble and added ingredients to bump up the protein and make it more colorful and flavorful. I hope you'll like the changes. I had it for lunch today and it was delicious!
Number of Servings: 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)

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.