Tofu Scramble

Makes 4 servings

¹/₂ cup Vegetable Broth, divided
¹/₂ cup chopped celery
¹/₂ cup chopped onion
¹/₂ cup chopped bell pepper
1 cup chopped carrots
1 cup chopped fresh kale
16 ounces low-fat tofu, drained and crumbled
¹/₄ teaspoon salt
¹/₄ teaspoon black pepper
1 teaspoon dried basil

Heat 1/4 cup broth in a skillet over medium-high heat. Add celery, onion, bell pepper, and carrots. Cook until softened. Add remaining 1/4 cup broth and kale. Cover skillet and cook until kale is wilted. Add tofu. Cook until firm and lightly browned. Add salt, black pepper, and basil.

Per serving (1/4 of recipe)

• Calories: 161
• Fat: 6.9 g
• Saturated Fat: 1 g
• Calories from Fat: 38.5%
• Cholesterol: 0 mg
• Protein: 13.5 g
• Carbohydrates: 14.9 g
• Sugar: 3.8 g
• Fiber: 6.5 g
• Sodium: 308 mg
• Calcium: 116 mg
• Iron: 4.4 mg
• Vitamin C: 25.3 mg
• Beta Carotene: 4125 mcg
• Vitamin E: 0.9 mg

Source: Brie Turner-McGrievy, M.S., R.D.