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 |
If preparing in advance, keep a cup of water to splash into the skillet when reheating, to avoid tofu getting too dry.
per 1 serving (160 g)
Amount % Daily Value |
Calories 250 |
Fat 16 g 25 % |
Saturated
1.7 g
9 % |
Cholesterol 0 mg |
Sodium 300 mg 12 % |
Carbohydrate 11 g 4 % |
Fibre 2 g 9 % |
Sugars 1 g |
Net Carbs 9 g |
Protein 18 g |
Vitamin A 3 % |
Vitamin C 6 % |
Calcium 21 % |
Iron 43 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Vegetables | ½ |
Meat and Alternatives | 2 |
Fats | 3 |