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Western Scrambled Tofu Recipe
Ingredients:
| Olive oil | |
| Red onions, chopped | |
| Green or Red peppers, chopped | |
| Garlic, chopped | |
| Turmeric | |
| Tarragon, dried | |
| Thyme | |
| Canadian bacon, chopped fine | |
| Silken or firm tofu, chopped into small chunks | |
| Plain soymilk | |
| Sea salt, to taste | |
| Black pepper, to taste |
Description:
For those cold winter morning breakfasts, try this easy recipe. Western Scambled Tofu is great for college students who need a quick, nutritious start to their day. For those cold winter morning breakfasts, try this easy recipe. Western Scambled Tofu is great for college students who need a quick, nutritious start to their day. ">
For those cold winter morning breakfasts, try this easy recipe. Western Scambled Tofu is great for college students who need a quick, nutritious start to their day. For those cold winter morning breakfasts, try this easy recipe. Western Scambled Tofu is great for college students who need a quick, nutritious start to their day. ">
Instructions for Western Scrambled Tofu:
- Heat a sauté pan and add the olive oil.
- Add the onions, peppers, and garlic, and sauté for 1 minute.
- Add the turmeric, herbs, and Canadian bacon and heat for 30 seconds.
- Mix the tofu and soymilk together and pour over the sautéed vegetables and let cook without mixing for about 10 seconds. Mix and heat the “eggs” until steam rises and serve warm.
Nutrition Per Serving:
218 calories, 15 gm protein, 10 gm carbohydrates, 11.6 gm fat, 21 mg cholesterol, 384 mg sodium, 2.5 gm dietary fiber
