Scrambled Tofu for Breakfast, Lunch or Dinner
Scrambled Tofu for Breakfast, Lunch or Dinner recipe
Yield
4 servingsPrep
5 minCook
25 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
tofu
firm, drained |
|
| ½ |
leeks
cut lengthwise, cleaned, diced |
*
|
|
| ¼ | teaspoon |
mustard seeds
|
|
| ¼ | teaspoon |
curry powder
up to 1/2 |
|
| ¼ | cup |
water
|
|
|
soy sauce, tamari
|
*
|
||
|
cayenne pepper
to taste |
*
|
||
|
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
tofu
firm, drained |
|
| 0.5 | Leek |
leeks
cut lengthwise, cleaned, diced |
*
|
| 1.3 | ml |
mustard seeds
|
|
| 2.5 | ml |
curry powder
up to 1/2 |
|
| 59 | ml |
water
|
|
| 1 | x |
soy sauce, tamari
|
*
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Heat oil in skillet until hot.
Add mustard seeds and when they begin to pop add leek and sauté for 2 minutes.
Add crumbled tofu and continue cooking for 2 more minutes.
Add water, tamari, and spices. Cover and cook until all water is cooked off.
Serve with sprouts.
