Southwestern Tofu Scramble
Servings 4 servings
Calories 168kcal
Equipment
- 1 Sauté pan
- 1 Chef knife
- 1 Cutting Board
Ingredients
- 12 oz Extra-firm tofu
- ½ Onion, diced
- 1 Red bell pepper, diced
- 3 cups Kale, rough chopped
- 1 tsp Garlic powder
- 1 tsp Cumin, ground
- ½ tsp Chili powder
- ½ tsp Turmeric
- ¼ tsp Salt
- ½ cup Water
- 3 tbsp Vegetable oil
- Pinch Black pepper
Instructions
- Press tofu. Crumble with a fork and set aside.12 oz Extra-firm tofu
- Add oil to the pan and turn to medium heat. Add red pepper and onion and cook 5 minutes.½ Onion, diced, 1 Red bell pepper, diced, 3 tbsp Vegetable oil, Pinch Black pepper
- Add kale and tofu, mix all ingredients together well and cook for an additional 5 minutes.3 cups Kale, rough chopped, 12 oz Extra-firm tofu
- In a small bowl, add water, garlic, cumin, chili powder, turmeric, salt, and pepper.1 tsp Garlic powder, ½ tsp Chili powder, ½ tsp Turmeric, ¼ tsp Salt, ½ cup Water, 1 tsp Cumin, ground
- Add sauce mixture to the pan and combine well. Cook for additional 5 minutes
Nutrition
Serving: 0.25g | Calories: 168kcal | Carbohydrates: 7g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 360mg | Potassium: 369mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5149IU | Vitamin B1: 0.1mg | Vitamin B2: 0.2mg | Vitamin B3: 1mg | Vitamin B5: 0.1mg | Vitamin B6: 0.1mg | Vitamin C: 52mg | Vitamin E: 1mg | Vitamin K: 215µg | Calcium: 169mg | Copper: 0.2mg | Folate: 36µg | Iron: 2mg | Manganese: 0.4mg | Magnesium: 46mg | Phosphorus: 126mg | Selenium: 1µg | Zinc: 1mg
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