Tofu and Veggie Scramble
Nutrition per serving
Calories | 268 kcal |
Protein | 20.1 g |
Carbs | 25.9 g |
Fats | 11.6 g |
Saturated Fat | 1.7 g |
Monounsaturated Fat | 6.9 g |
Polyunsaturated Fat | 2.2 g |
Sugars | 12.2 g |
Fiber | 7.2 g |
Sodium | 2,142 mg |
Ingredients
Olive Oil | |
Tofu, Lite Firm | |
Onion | |
Squash, summer, Zucchini, Courgette includes skin | |
Asparagus | |
Garlic | |
Tomatoes, Red, Ripe | |
Basil Leaves | |
Soy Sauce | |
Ground Cumin | |
Ground Turmeric | |
Cayenne Pepper |
Preparation
1. Chop the onions, zucchini and fresh basil.
1. Chop the onions, zucchini and fresh basil.
2. Press the clove garlic.
Cooking
1. Pour the olive oil into a skillet and heat well.
1. Pour the olive oil into a skillet and heat well.
2. Toss in the chopped onion, tofu, asparagus, zucchini and garlic.
3. Sauté for 3 minutes until soft and tender.
4. Stir in tomatoes, basil, cumin, turmeric, cayenne pepper and the soy sauce.
5. Allow the ingredients to temper for about 1 minute until the tomatoes are well heated.
6. Serve warm and enjoy.