Try this Scrambled Tofu And Vegetables on Polenta recipe, or contribute your own.
Suggest a better descriptionHeat a deep skillet. Add 2-3 tablespoons of water and add scallions and a splash of soy sauce. Water-saute for 30 seconds. Add carrots, a splash of soy sauce and saute 1 minute. Add mushrooms and corn, a splash of soy sauce and saute for 1-2 minutes. Spread veggies evenly over skillet surface. Top with crumbled tofu, season lightly with soy sauce and add a light sprinkling of water to allow the dish to steam. Cover and simmer for 5-7 minutes. Remove cover and stir to combine ingredients. Soft Polenta Bring water and salt to a rolling boil. Slowly whisk corn meal into boiling water, reduce heat to low and cook, stirring frequently, until mixture thickens and center "heaves," about 25 minutes. Spoon soft polenta into individual serving bowls and top with scrambled tofu. Serve hot. From Ellen C.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (690g) | ||
Recipe Makes: 1 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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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 4651mg | 160 % | |
Potassium 1mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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