Quick and Healthy Recipe: Tofu Scramble

Okay, I know what some of you are thinking. I ask, though, that you cast aside any tofu misconceptions and give this recipe a try.

If, upon tasting it, you decide it's not your thing, feel free to remove it from your cookbook.

I must say that even the staunchest of meat eaters have asked for seconds of this particular dinner dish that is super healthy and easy to make.

The following recipe serves two.

1 tablespoon extra virgin olive oil
4 garlic cloves, minced
1/4 cup onions (your pick), chopped
1/2 cup red peppers, finely chopped
1/2 green peppers, finely chopped
1 cup broccoli, blanched, finely chopped
1 package Sunergia tofu (pictured at right; recommended flavors: peanut ginger, Indian masala, and spicy thai), crumbled.
Salt, to taste
Pepper, to taste

Heat a tablespoon of olive oil in a medium sized pot over a medium-high flame.

Sautee the garlic and onion. Stir well until all pieces get even, slight golden, color.

Sautee the peppers and broccoli for three to four minutes, stirring frequently.

Add salt and pepper to taste. Stir for another minute.

Add the crumbled tofu. Raise the flame to high and cook for five minutes, stirring frequently.

That's it!

I recommend accompanying it with a half of brown rice or a Dr. Praeger's sweet potato pancake.

Tofu Scramble Nutrition Info (per serving):

325 calories
15.5 grams fat
2.1 grams saturated fat
0 grams trans fat
400 milligrams sodium
9.5 grams fiber
26.2 grams protein

A cup of brown rice adds 108 calories, 1 gram of fat, 1.8 grams of fiber, and 2.5 grams of protein.

A Dr. Praeger's sweet potato pancake contributes an additional 80 calories, 2 grams of fat, 140 milligrams of sodium, 3 grams of fiber, and 2 grams of protein.