Southwest Tofu Scramble

Southwest Tofu Scramble

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 2
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Ingredients


1/2 tsp Chili powder (for sauce)
1/2 tsp Cumin (for sauce)
1/2 tsp Garlic powder (for sauce)
1/2 tsp Sea salt (for sauce)
2 cup Kale (loosely chopped)
2 tbsp Olive oil
1/2 medium pepper(s) Red bell pepper (thinly sliced)
1/4 medium Red onion (thinly sliced)
227 gm Tofu, silken, extra firm
1/4 tsp Turmeric, ground (optional, for sauce)

Instructions


  1. Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened - about 5 minutes.
  2. Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.
  3. In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
  4. Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.
  5. Serve immediately with the breakfast potatoes, toast or fruit. Add more flavor with salsa, hot sauce and/or fresh cilantro.

Nutrition Facts

Per Portion

Calories 249
Calories from fat 151
Calories from saturated fat 21.1
Total Fat 16.8 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 10.5 g
Cholesterol 0
Sodium 700 mg
Potassium 619 mg
Total Carbohydrate 12.3 g
Dietary Fiber 2.8 g
Sugars 3.0 g
Protein 12.0 g

Dietary servings

Per Portion


Meat Alternative 0.8
Vegetables 1.5

Energy sources


Pygal20%431.213118945123.74497247361%378.441382947282.73615681619%330.060593346122.84656513320%61%19%CarbohydratesFatProtein
Recipe from:
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