California Tofu Scramble Makes 4 servings
Developed by Darcie Ellyne, MS, RDN, CDCES, IFNCP
Ingredients Protein
1 lb tofu, firm or extra firm, drained and crumbled
Seasoning
1 tsp turmeric 1 Tbsp nutritional yeast salt & pepper
Nutrition Facts Servings per recipe: 4 Serving size: approx. 1 ½ cup (233g)
Oil
1-2 Tbsp extra virgin olive oil
Amount per serving Calories
240 % Daily Value*
Vegetables
½ yellow bell pepper, diced ½ cup sliced mushrooms ½ cup cherry tomatoes, halved
Total Fat 18g
23% 13%
Saturated Fat 2.5g
Trans Fat 0g Cholesterol 0mg Sodium 45mg
0% 2% 3%
Liquids
2 Tbsp unsweetened nondairy milk or vegetable broth
Total Carbohydrate 9g
18%
Dietary Fiber 5g
Greens
2 cups kale, chopped
Total Sugars 2g Includes 0g Added Sugars
0%
Protein 14g Vitamin D 0mcg Calcium 245mg
Garnish
¼ cup broccoli or alfalfa sprouts or ¼ cup chopped scallions 1 small avocado, sliced
0%
20% 15%
Iron 3mg
Potassium 411mg 8% *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Instructions 1. Drain tofu and crumble into a kitchen towel. Twist to remove moisture. Empty into a bowl. Add seasonings, mix well and let rest to absorb flavors. 2. In a large nonstick skillet, over medium heat, heat a drizzle of olive oil and sauté onions until translucent. Add the rest of the vegetables. Cook until warm or slightly golden, whichever way you enjoy your vegetables. Set aside in a bowl. 3. Return pan to heat and add remaining drizzle of olive oil. Add seasoned tofu to pan and cook for about 5 minutes until warm and fluid has evaporated. Add in the vegetable mix. Heat well for about 2-3 minutes. Add liquid and greens then cook covered for another 2-5 minutes until warmed and wilted. 4. Divide evenly onto 4 plates and garnish. For more information about Nutrition services, visit: www.sutterhealth.org/pamf/services/nutrition
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