Who needs eggs when you have tofu? This scramble contains no cholesterol and very little saturated fat, is tasty and easy to whip up.
| Servings |
1 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 139 | 0mg | 1g | 6g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
.7 | Water saved (gallons) [animal consumption only] |
 |
1.5 | Manure (pounds) not deposited into the environment |
 |
1.2 | Grains / feed (pounds) not consumed by animals |
 |
3.7 | Methane (gallons) not created by animals |
 |
45.3 | CO2 (pounds) not released into the atmosphere |
 |
.03 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
Ingredients
- 16 oz tofu (extra firm water-packed) (rinsed and drained)
- 1 tsp olive oil
- 2/3 C bell pepper (green) (chopped)
- 2/3 C yellow onions (chopped)
- 2/3 C mushrooms (crimini) (sliced)
- 2 garlic cloves (minced)
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp turmeric
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a large pan, cook the vegetables in the oil until tender.
- Add the tofu (crumbled) to the vegetables; add the remaining ingredients and cook over medium high heat, stirring frequently until heated through.
Recipe Notes
You can use a red bell pepper instead of a green one, if preferred.
You can also add frozen hashbrowns (cubed), veg sausage patties (crumbled), and/or cheddar cheese (shredded) to the tofu mixture.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC