Tofu Scramble

 

Print

Recipe type: Breakfast

Cuisine: Universal

Serves: 4

Ingredients

• ½ cup vegetable broth, divided
• ½ cup chopped celery
• ½ cup chopped onion
• ½ cup chopped bell pepper
• 1 cup chopped carrots
• 1 cup chopped fresh kale
• 16 ounces low-fat tofu, drained and crumbled
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon dried basil

Instructions

1. Heat ¼ cup broth in a skillet over medium-high heat.
2. Add celery, onion, bell pepper, and carrots.
3. Cook until softened.
4. Add remaining ¼ cup broth and kale.
5. Cover skillet and cook until kale is wilted.
6. Add tofu.
7. Cook until firm and lightly browned.
8. Add salt, black pepper, and basil.

Nutrition Information

Serving size: ¼ Calories: 161 Fat: 6.9 g Saturated fat: 1.0 g Carbohydrates: 14.9 g Sugar: 3.8 g Sodium: 308 mg Fiber: 6.5 g Protein: 13.5 g Cholesterol: 0 mg

3.2.2124

Related articles

• Secrets of the Subterranean Cities
• More subterranean Cold War forts
• 1995: the Hall of Records:
• Vermont’s Underground
• One in five Americans Living in High Traffic Pollution Areas
• Carbon Pollution is Creating a New World…And Not in a Good Way
• Man says encounter with aliens turned his life upside down