Scrambled Tofu Recipe

Scrambled Tofu picture

Summary

Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Parmesan cheese1 Ounce (At Room Temperature)
 Oil3 Tablespoon
 Onion1 Medium
 Fresh mushrooms1⁄2 Pound
 Ground turmeric1⁄4 Teaspoon
 Ground cumin1⁄4 Teaspoon
 Madras curry powder1 Tablespoon
 Tofu22 Ounce, drained (1 Block, 20 -22 Ounces)
 Tamari sauce1 Tablespoon
 Salt1⁄2 Teaspoon
 Tomato1 , diced

Nutrition Facts

Serving size

Calories 268 Calories from Fat 161

% Daily Value*

Total Fat 18 g28%

Saturated Fat 3.3 g16.7%

Trans Fat 0 g

Cholesterol 4.8 mg

Sodium 581.9 mg24.2%

Total Carbohydrates 15 g5.1%

Dietary Fiber 3.3 g13.2%

Sugars 6.2 g

Protein 14 g27%

Vitamin A 6.4% Vitamin C 15.7%

Calcium 17% Iron 17.9%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. With a grater or the metal blade of a food processor, grate the Parmesan.
2. With a knife or the slicing disc of a food processor, slice the onions and mushrooms separately.

MAKING
3. Place a large skillet over medium heat and heat oil.
4. Add the onions and sauté for 2-3 minutes.
5. Add turmeric, cumin and curry powder and mix together.
6. Cook for 1 minute more.
7. Now add the mushrooms and sauté until soft.
8. Break the tofu into large chunks and add to this.
9. Add the tamari and salt and mix together.
10. Cook for 1-2 minutes more, stirring and breaking the tofu into smaller chunks.
11. Lastly, add the diced tomatoes and cook until soft.
12. Sprinkle Parmesan on top and toss together.

SERVING
13. Serve hot.
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