Try this Scrambled Mexican Tofu recipe, or contribute your own.
Suggest a better descriptionIn a small bowl, beat the egg whites until broken up and just beginning to foam. Crumble the tofu finely and add to the egg mixture. Add the soy sauce, turmeric and pepper. Set aside. In a large nonstick skillet over medium heat, cook the tomato, onions, garlic, chili and cumin until the onion is translucent and all the liquid has evaporated. Add the egg whites and tofu mixture. Stir well with a wooden spoon and scramble over medium heat until the egg whites are cooked. Toss in chives or cilantro. Recipe by: Eat More, Weigh Less, Dr. Dean Ornish (p.196) Posted to Digest eat-lf.v097.n090 by "Ellen C."
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 11 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 126.8mg | 4 % | |
Potassium 40mg | 1 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.9g | ||
Protein 0.5g | 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: 11
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