Italian Tofu Scramble
Prep Time
25 minutes
Number of Servings
Serves 4
Ingredients
  • 3 Tbsp olive oil, divided
  • 3 cloves garlic, minced
  • [q:1/2] onion, finely chopped
  • 1 lb firm tofu, drained and crumbled
  • 1 tsp dried basil
  • [q:1 1/2] cups packed baby spinach
  • [q:1/8] cup reconstituted chopped sun-dried tomatoes
  • [q:3/4] cup chopped frozen artichoke hearts (defrosted)
  • Salt and freshly ground black pepper to taste
Directions
  1. Place a large skillet over medium heat. Add 1 tablespoon of the oil. Saute garlic and onion until they begin to soften, about 5 minutes.
  2. Add remaining oil to pan. Add tofu and basil. Cook, stirring often, until tofu starts to brown. Add spinach, sun-dried tomatoes, and artichoke hearts. Cook until spinach wilts, approximately 3 to 5 minutes.
  3. Season to taste with salt and pepper.
Nutrition Info
284 Calories, 22 g Protein, 0 mg Cholesterol, 10 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 5 g Fiber, 20 g Total fat (3 g sat), 351 mg Sodium, [nutrition:5] Calcium, [nutrition:3] Phosphorus, [nutrition:2] Vitamin K, Iron, Magnesium, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin C, Vitamin E, Folate, Potassium, Zinc