Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
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  • 1 star values: 0
  • 3 Ratings

Feel free to customize this speedy tofu and vegetable scramble with your favorite combination of vegetables and spice. Try to use veggies that will all cook at the same rate, like peppers, green beans and sugar snap peas.

Source: EatingWell.com, October 2017




Ingredient Checklist


Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add tofu, vegetables, spice and pepper; cook, stirring often, until the vegetables are softened, 5 to 7 minutes.

  • Add chickpeas and pico de gallo (or salsa) and heat through, 1 to 2 minutes.

  • Remove from heat, gather the scramble into one section of the pan, top with Cheddar cheese and let melt off the heat. Serve with hot sauce and cilantro, if desired.

Nutrition Facts

2 3/4 cups
420 calories; protein 27g; carbohydrates 25.7g; dietary fiber 5.9g; sugars 7.7g; fat 25.5g; saturated fat 7.8g; cholesterol 28.1mg; vitamin a iu 1201.5IU; vitamin c 24.6mg; folate 50.6mcg; calcium 652.3mg; iron 4.6mg; magnesium 108.2mg; potassium 742.5mg; sodium 586.8mg; thiamin 0.2mg.

2 medium-fat protein, 2 vegetable, 1 high-fat protein, 1 starch, 1/2 fat, 1/2 lean protein