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Tofu Scramble

Recipe from Julia Weinberg

Adapted by Densie Webb

Total Time
55 minutes
Rating
4(24)
Comments
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Ingredients

Yield:2 servings
  • 1large baked potato
  • 2teaspoons margarine
  • 10ounces firm tofu, drained and crumbled
  • Pinch of turmeric
  • ¼cup chopped green onion
  • ¾cup chopped red pepper
  • 1cup slice fresh mushrooms
  • 3tablespoons salsa
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

414 calories; 17 grams fat; 3 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 8 grams polyunsaturated fat; 43 grams carbohydrates; 9 grams dietary fiber; 6 grams sugars; 31 grams protein; 269 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel potato and cut into small cubes.

  2. Step 2

    Melt margarine in a nonstick skillet and add tofu. Add turmeric and cook over high heat 5 minutes. Add vegetables and cook 5 minutes, or until vegetables are tender but crisp. Stir in salsa and serve.

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Ratings

4 out of 5
24 user ratings
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Comments

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Bruce

Substituted sweet potato for potato and spring turnips & radishes for red pepper; doubled scallions. Great

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Credits

Adapted from "Tofu Magic," by Julia Weinberg

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