Italian Tofu Scramble

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a plate of scrambled tofu with greens and tomatoes

Prep Time:

25 minutes

Number of Servings:

Serves 4

Ingredients

3 Tbsp olive oil, divided
3 cloves garlic, minced
¹⁄₂ onion, finely chopped
1 lb firm tofu, drained and crumbled
1 tsp dried basil
1 ¹⁄₂ cups packed baby spinach
¹⁄₈ cup reconstituted chopped sun-dried tomatoes
³⁄₄ cup chopped frozen artichoke hearts (defrosted)
Salt and freshly ground black pepper to taste

Directions

Place a large skillet over medium heat. Add 1 tablespoon of the oil. Saute garlic and onion until they begin to soften, about 5 minutes.
Add remaining oil to pan. Add tofu and basil. Cook, stirring often, until tofu starts to brown. Add spinach, sun-dried tomatoes, and artichoke hearts. Cook until spinach wilts, approximately 3 to 5 minutes.
Season to taste with salt and pepper.

Nutrition Info:

284 Calories, 22 g Protein, 0 mg Cholesterol, 10 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 5 g Fiber, 20 g Total fat (3 g sat), 351 mg Sodium, ★★★★★ Calcium, ★★★ Phosphorus, ★★ Vitamin K, Iron, Magnesium, ★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin C, Vitamin E, Folate, Potassium, Zinc

Italian Tofu Scramble

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Ingredients

Directions

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