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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.