Vegetable Breakfast Scramble
Yield
2 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
water
hot |
|
| 1 | tablespoon |
miso paste
|
|
| 1 | tablespoon |
soy sauce, sodium reduced
or tamari |
|
| ¼ | teaspoon |
turmeric
|
|
| ¼ | teaspoon |
basil
dried |
*
|
| ¼ | teaspoon |
dill weed
dried |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 6 | large |
mushrooms
thinly sliced |
|
| 1 | small |
onions
minced |
|
| ¼ | cup |
safflower oil
|
|
| 8 | ounces |
tofu
firm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
water
hot |
|
| 15 | ml |
miso paste
|
|
| 15 | ml |
soy sauce, sodium reduced
or tamari |
|
| 1.3 | ml |
turmeric
|
|
| 1.3 | ml |
basil
dried |
*
|
| 1.3 | ml |
dill weed
dried |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 6 | large |
mushrooms
thinly sliced |
|
| 1 | small |
onions
minced |
|
| 59 | ml |
safflower oil
|
|
| 231.2 | ml/g |
tofu
firm |
|
Directions
In a small bowl, combine the water, miso, soy sauce or tamari, turmeric, basil and dill.
Set aside.
In a large frying pan over medium-high heat, sauté the peppers, mushrooms and onions in the oil, stirring frequently, for 10 minutes, or until the onions soften.
Crumble the tofu into small chunks and add to the pan.
Cook, stirring frequently, for 5 minutes.
Pour the liquid mixture over the tofu and sauté for 2 minutes.
Serve with a slice of toasted whole grain bread and piece of fruit.
