Breakfast with a vegan version for "scrambled eggs".
1 | shallots, finely chopped | 40 g | |
4 tsp | canola oil | 20 mL | |
2 tsp | turmeric | 6 g | |
2 tsp | ground cumin | 5 g | |
2 tsp | curry powder | 6 g | |
240 g | firm regular tofu, crumbled | 1 1/4 cup | |
1 clove | garlic, minced | ||
1 tbsp | soy sauce | 15 mL | |
ground pepper to taste [optional] | |||
1 pinch | salt [optional] | 0.2 g | |
2 slices | bread, whole wheat | 70 g | |
1 cup | orange juice | 250 mL |
per 1 serving (310 g)
Amount % Daily Value |
Calories 390 |
Fat 18 g 27 % |
Saturated
2 g
11 % |
Cholesterol 0 mg |
Sodium 480 mg 20 % |
Carbohydrate 40 g 13 % |
Fibre 5 g 20 % |
Sugars 8 g |
Net Carbs 35 g |
Protein 23 g |
Vitamin A 4 % |
Vitamin C 74 % |
Calcium 25 % |
Iron 53 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Fruits | 1 |
Vegetables | ½ |
Meat and Alternatives | 2 |
Fats | 3 |