Tofu And Veggie Scramble Recipe Video

Easy to make Healthy Breakfast Recipe for Sun Dried Tomato And Spinach Scramble from The Delicious Revolution Cookbook by Joy Houston. Discover how to cook over 100 healthy meals that are fast and delicious at HealthyFoodsCookbook.com

Summary

Difficulty LevelEasyHealth IndexHealthy
CourseTaste
MethodMain Ingredient
Interest Group

Ingredients

 Tofu16 Ounce (1 Package)
 Spinach leaves1 1⁄2 Cup (24 tbs), julienned
 Yellow onion1 Medium, diced
 Zucchini1 1⁄2 Cup (24 tbs), chopped
 Parmesan1 Cup (16 tbs)
 Sun dried tomatoes1⁄2 Cup (8 tbs), julienned
 Garlic3 Clove (15 gm), minced
 Olive oil3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1208 Calories from Fat 747

% Daily Value*

Total Fat 84 g130%

Saturated Fat 24.5 g122.3%

Trans Fat 0 g

Cholesterol 68 mg

Sodium 2253.2 mg93.9%

Total Carbohydrates 53 g17.8%

Dietary Fiber 9 g36%

Sugars 20.5 g

Protein 67 g133%

Vitamin A 109.3% Vitamin C 100.4%

Calcium 145.7% Iron 52.4%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Heat olive oil in a skillet over high heat and crumble the tofu into it.
2. Really squish the block of tofu in your fist so that it crumbles into small bits.
3. Add the diced onion and garlic.
4. Sauté until it just starts to brown.
5. Add the sun dried tomatoes and the zucchini.
6. Season with salt and pepper.
7. Sauté until zucchini starts to soften.
8. Add the julienned spinach and cheese.
9. Fold gently until spinach wilts and cheese begins to melt.

SERVING
10. Serve hot with toasted Ezekiel Bread.

Editors Review

Check out this recipe video for Tofu and Veggie Scramble. This is a great alternate for eggs. So if you don't eat eggs or your diet doesn't allow you to eat it, this is the perfect breakfast for you. Check out this video for the directions. Bon Appétit!
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