Scrambled Tofu with Herbs and Cheese

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Adapted from Deborah Madison's Vegetarian Cooking for Everyone p. 627.

  • 1 tsp olive oil
  • 16 oz Extra Firm Tofu*, crumbled
  • 1/2 medium onion, thinly sliced
  • 2 medium garlic, crushed or very finely minced
  • 2 tbs fresh basil, chopped (fresh is preferred but 2 tsp dried can be substituted)
  • 1/4 cup sharp cheddar cheese
  • salt and pepper, to taste

Heat oil in non-stick skillet. Briefly saute onions. Add garlic and tofu. Cook over medium heat until tofu is nicely browned. Add basil, cheese, and salt and pepper. Mix well and then serve.

* I prefer White Wave Extra Firm Tofu

Nutritional Information

Servings Per Recipe: 2

33% of calories from protein
12% of calories from carbs
54% of calories from fat

Calories308.26 Vitamin A 8 %Pantothenic Acid 0 %
Total Fat18.89 gVitamin C 8 %Phosphorus 1 %
Saturated Fat4.85 gCalcium 31 %Iodine 0 %
Polyunsaturated Fat0.19 gIron 22 %Magnesium 1 %
Monounsaturated Fat0.19 g Vitamin D 0 %Zinc 1 %
Omega-30.01 gVitamin E 0 %Selenium 0 %
Omega-60.01 gVitamin K 46 %Copper 1 %
Cholesterol 15.00 mgThiamin 1 %Manganese 4 %
Sodium 688.43 mgRiboflavin 1 %Chromium 0 %
Potassium 59.67 mgNiacin 0 %Molybdenum 0 %
Total Carbohydrate 9.63 gVitamin B6 2 %Chloride 0 %
Dietary Fiber 2.57 gFolate 2 %
Sugars 1.20 gVitamin B12 0 %
Protein 25.87 gBiotin 0 %