Greek Tofu Scramble

Serves: 4

Go plant-based for breakfast with this tasty tofu recipe! If you’ve never had tofu before, this is a great recipe to experiment with.

Ingredients:

½ pound fingerling potatoes, cut into ¼ inch rounds

1 cup green beans, cut into 1” pieces

2Tbsp olive oil, divided

14 oz. package of firm tofu, drained

1 large onion, diced

1 green pepper, diced

1 cup cabbage, shredded

7 black olives, sliced

3 Tbsp lemon juice

1 Tbsp dried basil

1 tsp dried oregano

½ tsp garlic salt

¼ cup feta cheese

Directions:

1. Steam potato rounds for 3 minutes. Then add cut green beans and continue steaming together for another 4-5 minutes or until tender. Set aside.
2. While vegetables are steaming, heat 1 tablespoon oil in a large skillet over medium to medium-high heat. Crumble tofu into the skillet, breaking into pieces. Cook until browned, about 9-10 minutes. Break up any big chunks with your spoon or spatula. Remove from skillet.
3. Return skillet to the stove. Heat remaining 1 tablespoon olive oil & add onions. Cook for 3 minutes or until beginning to soften. Add green pepper and cook an additional 1-2 minutes.
4. Add remaining ingredients and browned tofu and cook for another 3-4 minutes or until heated through

Nutrition Information per serving: 250 calories, 13g fat, 3g sat fat, 10mg cholesterol, 24g carbohydrate, 11g protein, 320mg sodium