Tofu & Veggie Scramble

4
Medium
Breakfast

Characteristics

Vegetarian Under 30 minutes Dairy Free Without peanuts Without nuts Without Eggs

Nutritional Facts Per Serving

280
Calories
18 g
Protein
8 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 280
  • Lipides 21 g
    • Saturated fat  2.5 g
  • Sodium  350 mg
  • Carbs 8 g
    • fiber  1 g
  • Protein 18 g

Ingredients

  • 1 pkg (350 g) extra firm tofu
  • 2 tbsp (30 mL) vegetable oil
  • 6 white or cremini mushrooms, quartered
  • 1/2 onion, finely diced
  • 1/2 red pepper, seeded and finely diced
  • Cajun spice to taste
  • 1 tomato, seeded and finely diced
  • 1 1/2 cups (375 mL) baby spinach or arugula, coarsely chopped
  • 1 cup (250 mL) grated Cheddar-flavoured soy loaf (see Tip)
  • salt to taste

Method

  1. Set a sieve over a bowl. Drain liquid from tofu package. Coarsely crumble tofu into the sieve creating scrambled egg-like curds. Let tofu drain.
  2. Meanwhile, heat oil in large skillet set over medium to medium-high heat. Add mushrooms, onion, pepper and Cajun spice; sauté until vegetables are tender, about 5 min. Stir in the tomato and tofu; cook another 2 min. Stir in the spinach or arugula and cook until just wilted, about 1 min.
  3. Serve family-style from a bowl or divide onto serving plates. Sprinkle scramble with grated soy loaf before serving.

Tip: Cheddar-flavoured soy loaf is sold in same section as tofu.

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