Vegetable Tofu Scramble
serves 2

Vegetable Egg Scramble

Serve this quick, healthy dish for breakfast or as part of a weekend brunch.

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8 ounces firm tofu, drained and crumbles
1-2 tablespoons water
​2 cloves garlic, minced

1 cup mushrooms, sliced
1 cup broccoli, cut into bite size pieces
1 tomato, chopped

1. In a small bowl, crumble the tofu between your fingers into small pieces. 
2. Pour 1-2 tablespoons water into a large saucepan over medium-low heat.
3. Saute garlic and mushrooms until tender, about 8 minutes.
4. Add broccoli sauté 3-4 minutes.
5. Add the tofu and chopped tomato, cook until warm into the pan, stirring frequently.
6. Stir in chopped tomato, cook until warm.
7. Add salt and pepper to taste.

Calories 142 Fat 5.5g, Cholesterol 0mg, Sodium 27mg
Carbohydrates 11.7 Fiber 3.7g, Sugars 4.5g, Protein 13.9g