Tasty Tuesday-Scrambled Tofu with Veggies
Scrambled Tofu with Veggies
Yield: 4 servings
1 14-ounce pkg. tofu, fresh, extra-firm
¼ cup onion, chopped
1-2 Tablespoons water
2 Tablespoons olives, sliced (optional)
2 Tablespoons red bell pepper, diced
1 Tablespoons chicken-style seasoning (optional)
½ teaspoon onion powder
¼ teaspoon garlic powder
1 Tablespoon nutritional yeast flakes
½ teaspoon salt
⅛ teaspoon turmeric
Crumble tofu and set aside in a strainer to drain.
In a large skillet, sauté onion over medium heat until translucent.
Add tofu, vegetables and seasonings to skillet and sauté until soft.
Continue turning until all the liquid is absorbed (7-10 minutes).
Serve. Bon Appétit!
Variations: Add other vegetables such as green onions, diced artichoke heart, fresh garlic, finely chopped green leafy vegetables, or non-dairy cheese.
Leftover Tip: Freezes well. Use leftover in roasts, casserole, soups, or add Cheez Sauce for a sandwich spread.
Nutritional Facts per ½ cup:
Fat 4 g
Cholesterol 0 mg
Sodium 295 mg
Carbohydrates 6 g
Fiber 2 g
Protein 9 g
Calcium 150 mg
Iron 2 mg
Potassium 228 mg
Interested in more tasty recipes?
Order Dana's Start a New YOU!® Cookbook by calling 479-363-6585