Greek Tofu Scramble
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.
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
- 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.
- 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.
- 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.
- 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