Try this Scrambled Tofu recipe, or contribute your own.
Suggest a better description1. Spray pan with vegetable spray and saute the tofu for about 5 minutes. 2. Add vegetables, sauteing until tender. 3. Add soy sauce, salt and pepper. 4. Serve Hot Yields 4 servings. >Recipe from Month of Meals 5, American Diabetes Association. MENU - Brunch :: : Apricot Nectar and Ginger-Ale over Crushed Ice : Fresh Mixed Berry Compote, topped with Low-Fat Vanilla Yogurt : Kale and Seasoned Hash Browns* : Country Brunch Casserole* or Scrambled Tofu* : Whole Wheat Rolls (*See recipe) Consumer Connection Article by Sheila Gains, Colorado State University Cooperative Extension, Arapahoe County April 2, 1998 www.colostate.edu/Depts/CoopExt/ Mc-Bust from kitpath@earthlink.net Recipe by: Month of Meals 5, American Diabetes Association Posted to EAT-LF Digest by PatHanneman
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 4 | ||
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Calories: 13 | ||
Calories from Fat: 1 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 137.3mg | 5 % | |
Potassium 94.1mg | 2 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 2g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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