Zucchini Tofu Scramble
Zucchini and Basil Scramble! A healthy, cholesterol free breakfast option. If you haven't tried tofu scramble before, you're in for a treat! High protein and taste just a lot like eggs!
Equipment
Ingredients
- 1 tbsp. oil or butter, use non-dairy butter for vegan version
- 1/2 cup finely diced onion
- 1 clove garlic, minced
- 2 zucchini, chopped
- 1 package firm tofu, drained, rinsed and pressed
- 1/2 tsp. turmeric
- salt/pepper to taste, use a smidge of black salt for more of an eggy taste
- 1/4 cup finely shredded basil
Instructions
- Heat a large skillet over medium heat.
- Add the butter, onion, garlic and zucchini and cook until onion is translucent and zucchini is slightly crispy.
- Crumble the tofu into the pan and season with turmeric, salt and pepper. Cook for 5 more minutes until tofu is heated through.
- Stir in basil.
Nutrition
Serving: 1servingCalories: 144kcalCarbohydrates: 8gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 13mgPotassium: 304mgFiber: 2gSugar: 4gVitamin A: 196IUVitamin C: 19mgCalcium: 147mgIron: 2mg