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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (252g) Recipe makes 2 servings |
||
| Calories 190 | ||
| Calories from Fat 88 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.8g | 15% | |
| Saturated Fat 2.0g | 10% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 4.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 630mg | 26% | |
| Potassium 507mg | 14% | |
| Total Carbohydrate 8.5g | 2% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 1.9g | ||
| Protein 21.9g | 43% | |
Jake's Scrambled "eggs"
By: vigilant20
Jan 10, 2008
This tofu scramble is my favorite breakfast. It's quick, easy, and perfectly seasoned for eating alone or on a sandwich. Originally published by user submission at VegWeb.
SERVES 2
Ingredients
- 1 lb firm tofu
- 1 tablespoon nutritional yeast
- 1/2 teaspoon turmeric
- 1/2 teaspoon onion powder
- 2 tablespoons low sodium soy sauce
- pepper
Directions
1
Crumble tofu into bowl. Add the rest of the ingredients and stir until evenly coated.2
Heat in an oiled skillet for about 8 minutes, until mixture begins to brown slightly.
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- Course > Breakfast > Omelets & Frittatas
- Main Ingredient > Beans > Soy/Tofu
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings > For 1 or 2
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Free of... > Egg-free
- Dietary > Free of... > Lactose-free
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Featured Reviews for This Recipe
From: WI Cheesehead
On Mar 11, 2008
If all the kids will eat it, it gets 5 stars! My egg hating DD likes it (at least she'll eat it, LOL!) Thanks!
From: Kumquat the Cat's friend
On Jan 28, 2008
Super easy, and tasty. I think it was the soy sauce that made the taste. Onion powder probably would have worked out better than the onion flakes I used, but they were all I had. I also omitted the nutritional yeast, thinking it would not affect the taste. (Something else I just didn't have.) I used a sesame oil (1 teaspoon in non-stick skillet) in keeping with the Asian taste of the soy sauce. I also used a lite, firm tofu (packed in water, not silken). When I crumbled it with the other ingredients it was still damp, but the water evaporated during the browning process. I gave mine 10 minutes, but next time I might go longer. Great substitute for regular eggs and much better for you:D My BF and I scarfed this down in one sitting.
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