Crumble or mash tofu and set aside to drain. In a large skillet, saute onions in pam-sprayed pan until soft. Add spices to mashed tofu and then add tofu to onions in the skillet. Turn tofu mixture as needed, over medium heat until liquid evaporates. (Suggested additional seasonings: cumin, paprika, hickory seasoning, curry powder.)
VARIATIONS: You may add, in addition to onions, chopped green peppers, sliced mushrooms, black olives, etc. Scrambled tofu can be made into mock egg salad by deleting the mushrooms and adding Vegenaise to moisten, and chopped pickles. If you prefer, you can bake the scrambled tofu in the oven for an hour at 350 degrees instead of cooking in the skillet. (Bake until the liquid is evaporated.)
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|Serving Size: 1 Serving (901g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 9 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 78.4mg||3 %|
|Potassium 1240.7mg||33 %|
|Total Carbohydrate 76.9g||23 %|
|Dietary Fiber 14.3g||57 %|
|Sugars, other 62.6g|
|Protein 10g||14 %|
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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: 333
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