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Scrambled Tofu

From the book
The Healthy Kitchen: Recipes for a Better Body, Life and Spirit by Andrew Weil, Rosie Daley

Scrambled Tofu

Ingredients:

  • 1 16-ounce block firm tofu
  • 3 cloves garlic, peeled and sliced thin (1-1/2 tablespoons)
  • 3 tablespoons diced red bell pepper
  • 2 tablespoons olive oil
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup sliced green onions, scallions, chives, or 1/2 cup minced onion
  • 2 teaspoons soy sauce

Garnish
Fresh salsa (page 8)
Corn tortillas

Directions:

  1. Drain the tofu and crumble it, using clean hands.
  2. Sauté the garlic and diced pepper with the olive oil in a medium sauté pan on medium heat, for about 2 minutes.
  3. Stir in the crumbled tofu first, then add turmeric, salt, pepper, green onions (scallions, chives, or onions), and soy sauce.
  4. Cook the tofu for 3 more minutes, stirring occasionally.
  5. Serve with salsa and warm corn tortillas.

Serves 6
Per serving:
Calories 98.3
Fat 7.5 g
Saturated fat 1 g (65.9 % of calories from fat)
Protein 5.5 g
Carbohydrate 3.5 g
Cholesterol 0 mg
Fiber 1.3 g

Copyright © 2002 by Andrew Weil, M.D. and Rosie Daley.

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