TOFU AND DIABETES RECIPES

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VEGAN TOFU AND SPINACH SCRAMBLE RECIPE | FOOD NETWO…



Vegan Tofu and Spinach Scramble Recipe | Food Netwo… image

This low-calorie breakfast scramble is high in fiber and protein. The lemon juice adds a little brightness. Serve with whole-wheat toast to round out the meal.

Provided by Food Network Kitchen

Total Time 25 minutes

Cook Time 25 minutes

Yield 2 servings

Number Of Ingredients 10

One 14-ounce package firm tofu, drained and cut into 1/2-inch cubes
1/2 teaspoon ground turmeric
Kosher salt and freshly ground black pepper
1/8 teaspoon ground cayenne pepper, optional 
2 tablespoons extra-virgin olive oil
3 scallions, thinly sliced, green and white parts separated 
5 ounces fresh spinach, chopped (about 5 packed cups)
1 to 2 teaspoons fresh lemon juice
1 cup grape tomatoes, halved
1/2 cup fresh basil, roughly chopped

Steps:

  • Combine the tofu, turmeric, 1/4 teaspoon salt, 1/2 teaspoon black pepper and cayenne, if using, in a medium bowl. Toss well to combine and set aside.
  • Heat the oil in a large nonstick skillet over medium-high heat. Add the scallion whites and cook, stirring, until soft, about 1 minute. Add the tofu mixture and cook, stirring occasionally, until the tofu is lightly browned and resembles scrambled eggs, about 5 minutes.
  • Add the spinach, lemon juice and 1/2 teaspoon salt and stir until the spinach is wilted, about 1 minute. Add the tomatoes and scallion greens and stir until the tomatoes are just heated through and begin to soften, about 1 minute. Remove from the heat, add the basil and stir to combine. Season with salt and pepper.

Nutrition Facts : Calories 320 calorie, FatContent 23 grams, SaturatedFatContent 3 grams, SodiumContent 900 milligrams, CarbohydrateContent 12 grams, FiberContent 5 grams, ProteinContent 21 grams, SugarContent 3 grams

VEGAN TOFU AND SPINACH SCRAMBLE RECIPE | FOOD NETWO…



Vegan Tofu and Spinach Scramble Recipe | Food Netwo… image

This low-calorie breakfast scramble is high in fiber and protein. The lemon juice adds a little brightness. Serve with whole-wheat toast to round out the meal.

Provided by Food Network Kitchen

Total Time 25 minutes

Cook Time 25 minutes

Yield 2 servings

Number Of Ingredients 10

One 14-ounce package firm tofu, drained and cut into 1/2-inch cubes
1/2 teaspoon ground turmeric
Kosher salt and freshly ground black pepper
1/8 teaspoon ground cayenne pepper, optional 
2 tablespoons extra-virgin olive oil
3 scallions, thinly sliced, green and white parts separated 
5 ounces fresh spinach, chopped (about 5 packed cups)
1 to 2 teaspoons fresh lemon juice
1 cup grape tomatoes, halved
1/2 cup fresh basil, roughly chopped

Steps:

  • Combine the tofu, turmeric, 1/4 teaspoon salt, 1/2 teaspoon black pepper and cayenne, if using, in a medium bowl. Toss well to combine and set aside.
  • Heat the oil in a large nonstick skillet over medium-high heat. Add the scallion whites and cook, stirring, until soft, about 1 minute. Add the tofu mixture and cook, stirring occasionally, until the tofu is lightly browned and resembles scrambled eggs, about 5 minutes.
  • Add the spinach, lemon juice and 1/2 teaspoon salt and stir until the spinach is wilted, about 1 minute. Add the tomatoes and scallion greens and stir until the tomatoes are just heated through and begin to soften, about 1 minute. Remove from the heat, add the basil and stir to combine. Season with salt and pepper.

Nutrition Facts : Calories 320 calorie, FatContent 23 grams, SaturatedFatContent 3 grams, SodiumContent 900 milligrams, CarbohydrateContent 12 grams, FiberContent 5 grams, ProteinContent 21 grams, SugarContent 3 grams

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VEGAN TOFU AND SPINACH SCRAMBLE RECIPE | FOOD NETWO…
This low-calorie breakfast scramble is high in fiber and protein. The lemon juice adds a little brightness. Serve with whole-wheat toast to round out the meal.
From foodnetwork.com
Reviews 4.8
Total Time 25 minutes
Calories 320 calorie per serving
  • Add the spinach, lemon juice and 1/2 teaspoon salt and stir until the spinach is wilted, about 1 minute. Add the tomatoes and scallion greens and stir until the tomatoes are just heated through and begin to soften, about 1 minute. Remove from the heat, add the basil and stir to combine. Season with salt and pepper.
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