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Tofu Scrambled Eggs

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.

scrambled 222x300 Tofu Scrambled Eggs1 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.

Nutritional Information:
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%

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