Scrambled Tofu

Scrambled Tofu
Scrambled Tofu
Tofu for breakfast? I bet you'll like this even better than scrambled eggs!
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 2
vegan vegetarian white meat free tree nut free gluten free red meat free shellfish free dairy free pescatarian
  • 1 teaspoon paprika
  • 2 cloves garlic
  • 2 tablespooons ghee
  • .5 onion chopped
  • 1 bunch chard washed and chopped
  • .5 red bell pepper
  • .5 cake tofu - crumbled
  • 2 tablespoons tamari
  • .25 cup macademia nuts chopped
  • 2 tablespoons basil chopped
  • Carbohydrate 9.29446 g
  • Cholesterol 0 mg
  • Fat 0.616635 g
  • Fiber 2.8177500346303 g
  • Protein 3.25884 g
  • Saturated Fat 0.098209 g
  • Serving Size 1 1 Serving (100g)
  • Sodium 824.697 mg
  • Sugar 6.4767099653697 g
  • Trans Fat 0.133653 g
  • Calories 49 calories

1. In a medium skillet add the ghee and heat until nice and hot. 2. Add the onion, stir, add 2 tablespoons water, cover, turn down to medium heat, and saute for 5 minutes. 3. Fill a large saucepan one-quarter full with water, bring to a boil, add the chard and simmer for 5 minutes. 4. To the skillet add the bell pepper and garlic, saute for 5 more minutes. 5. Ad the tofu, tamari, paprika, and basil, and cook uncovered, for 5 to 10 minutes. 6. Drain the chard and add to the skillet. 7. Saute for 2 more minutes, then serve garnished with macadamia nuts