Woodstock tofu scrambler
Looks just like scrambled eggs, but is made from tofu. This is great stuffed into a pita bread for breakfast or lunch. Serve with a large dose of Jimi Hendrix, Janis Joplin or the Doors.
2 teaspoons canola or olive oil
1 small onion, chopped
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1 cup sliced mushrooms
1 small tomato, chopped 1 jalapeño, seeded, ribs removed, pepper minced
1 teaspoon turmeric powder
1 teaspoon curry powder
1 pound firm tofu, drained and well crumbled
2 teaspoons low-sodium soy sauce or tamari
Makes 4 servings.
Heat oil in a large nonstick saute pan over medium-high heat. Add onions, mushrooms, tomatoes, jalapenos, turmeric and curry powder. Saute 4 minutes until lightly browned and tender.
Add tofu and continue to stir well as you cook the mixture until the tofu colors and begins to look like scrambled eggs. Cook 1 minute longer and season with soy sauce or tamari.
Per serving: 137 calories, 50 percent calories from fat, 8g total fat, .79 g saturated fat, no cholesterol, 7 g carbohydrates, 2 g total fiber, 2 g total sugars, 5 g net carbs, 11 g protein, 73 mg sodium.