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    You are in: Home / Recipes / Tofu Scramble Recipe
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    Tofu Scramble

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    PDX Meems's Note:

    This recipe is great because it's so versatile. As long as you have 1-2 cups of assorted veggies (bell peppers, tomatoes, avocado, leeks, mushrooms, carrots, celery, broccoli, etc.) you are good to go. I just put my favorites in here but feel free to experiment! The recipe came from Vegan on a Shoestring. It's a great way to use up any veggies that are in the bottom of your fridge before they go bad!

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    Units: US | Metric


    1. 1
      Saute onions in olive oil in a wok or frying pan, then add garlic. Cook until the onions are translucent.
    2. 2
      Add the tofu and cook it until it gets a little crispy (I never have achieve crispiness; I just wait until it is kinda dry).
    3. 3
      Then add all the spices (you might need to add a splash of water to mix the curry powder all around).
    4. 4
      Add the vegetables (except avocado, if using) and cook for five minutes.
    5. 5
      Add avocado at the end of cooking, otherwise it will mush up throughout the scramble instead of being chunky.
    6. 6
      Serve hot!

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    Nutritional Facts for Tofu Scramble

    Serving Size: 1 (83 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 143.8
    Calories from Fat 96
    Total Fat 10.7 g
    Saturated Fat 1.7 g
    Cholesterol 0.0 mg
    Sodium 13.1 mg
    Total Carbohydrate 6.7 g
    Dietary Fiber 2.1 g
    Sugars 1.7 g
    Protein 7.7 g

    The following items or measurements are not included:


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