Tofu Scrambled Eggs Ingredients include some healthy veggies and spices. You can modify the ingredients for your version of tofu scrambled eggs to fit your particular needs or tastes.
1 tsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 container firm or extra firm tofu, pressed and crumbled
1 tsp curry powder
1/2 tsp turmeric
1/2 tsp cumin
1/2 of a yellow pepper, diced
6 white button mushrooms
2 tomatoes, diced
1 bunch fresh spinach
Sautee the garlic and onion in olive oil in a large skillet. Allow to cook for 3 to 5 minutes, or until onion turns soft. Add remaining ingredients except spinach and cook, stirring frequently for another 5 minutes or so, until tofu is hot and cooked, adding more oil if needed.
Add spinach and cook a minute or two, just until wilted, stirring well.
I divide the tofu scrambled eggs into 3 servings. I eat one and put the other two covered in the refrigerator for the next two mornings. Serve with a small baked potato sliced into wedges or hash browns if you prefer.
Calories per serving: 236, Calories from Fat: 96
Total Fat: 10.6 g, Saturated Fat: 2.0 g
Cholesterol: 0 mg
Sodium: 166 mg
Total Carbohydrates: 21.7 g, 7% daily value
Dietary Fiber: 8.3 g, 33%
Protein: 21.0 g
Vitamin A 340% RDA, Vitamin C 116%, Calcium 55%, Iron 9%