Tofu Scramble
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INGREDIENTS
INSTRUCTIONS
Saute scallions, mushrooms and red pepper in water or vegetable broth until soft. Add the cubed (and cooked) baked potato and cook a few minutes longer. Add the crumbled tofu, turmeric, salt and pepper and cook until heated through. Add the salsa. NOTES : This is delicious at any meal served on a bed of steamed spinach, with a tossed salad or stuffed into a whole wheat pita. Recipe by: Health News, New Canaan, CT Posted to fatfree digest V97 #199 by "mgbusb@med.unc.edu"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (194g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 7 | ||
| Calories from Fat: 0 (0%) | ||
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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 221.6mg | 8 % | |
| Potassium 74.8mg | 2 % | |
| Total Carbohydrate 1.6g | 0 % | |
| Dietary Fiber 0.4g | 2 % | |
| Sugars, other 1.2g | ||
| Protein 0.4g | 1 % | |
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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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Calories per serving: 7
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