Food and Nutrition Recipes Specialty Diets Dairy-Free Tofu Scramble
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Featured Recipe
This salad is a combination of season and great for those with mild winters. Avocado is a great source of nutrient dense calories and fats that are good for the body, skin, hair and nails. It also creates a creamy texture to this otherwise crunchy salad. Yum!
Tofu Scramble
Description
This recipe is rich in protein and makes for a satisfying breakfast. Even without the eggs, this scramble can be used to stuff english muffins or made into breakfast burritos with whole grain wraps.
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One 14oz. package of Nasoya firm tofu, rinsed and patted dry
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1 medium potato, peeled and cut into ½ inch cubes
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2 tablespoons olive oil
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1 onion, chopped
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1 red bell pepper, chopped
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3 ounces mushrooms, sliced (about 2/3 cup)
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1/3 cup salsa, chunky preferred
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3 tablespoons nutritional yeast flakes
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¼ teaspoon freshly ground pepper
Put the potato cubes into a pot of boiling water and boil for 2 minutes. Drain the potatoes and return to the dry pot. Drizzle with 1 tablespoon of the olive oil and stir to coat. Mist a baking sheet with nonstick cooking oil spray. Spread the potatoes on the baking sheet in a single layer and place under the broiler for 5 minutes or until golden brown. Remove from the heat and set aside.
Put the remaining tablespoon of olive oil in a large nonstick skillet and set over medium-high heat. Add the onion and cook, stirring until softened. Add the red bell pepper and mushrooms and cook, stirring for 5 minutes. Crumble tofu in to the pan and cook, stirring for 2 minutes. Stir in the salsa, nutritional yeast flakes, pepper and reserved potatoes. Cook until heated through and serve immediately while hot.
Nasoya is a leader in quality tofu, Asian style pasta and other soy products. A tofu you can always trust with a website that also answers any questions you might have; check it out today!
Recipe & image courtesy of Nasoya.com.