Here is a great alternative to egg scramble. This tofu scramble is delicious, has the traditional texture minus the cholesterol. And you get a decent portion of greens! YAY for Kale!!!!
Tex-Mex Tofu Scramble
Evelisse Capó, Pharm.D
2 14 oz extra firm tofu blocks, drained
1/2 tsp turmeric
Herbamare (or salt and pepper) to taste
1 tsp oregano
1/2 tsp liquid smoke
1/2 cup onion, diced
1/2 cup red/orange peppers, diced
5 garlic cloves, crushed
1 cup mushrooms, sliced
1/4 cup corn
1/4 cup Gardein Beefless Ground (optional)
2 cups Kale, chopped
Drain the tofu well and cut into small cubes.
Cook in wok or large skillet for 10-15 minutes or until liquid is absorbed (may have to drain excess liquid couple times).
Season tofu with Herbamare, turmeric, oregano, liquid smoke and cook for 5 minutes.
Add the onions, pepper and garlic and cook for 2 minutes.
Add the mushrooms, corn and beefless grounds (optional), stir well and cook for 2 minutes. Lay the kale on top of the scramble, cover and let kale cook for 3 minutes.
Mix well and serve. Enjoy!
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