MEXICAN TOFU SCRAMBLE

Vegan tofu scramble with tomato and green herbs. White background, vertical orientation, close up.

Ingredients
3 cups egg substitute
½ lb. tofu, firm
2 Tbsp. mild green chili pepper, chopped
1/3 cup fresh cilantro, washed and chopped
2 Tbsp. garlic, minced
1 tsp. paprika
1 tomato, diced
¼ tsp. white pepper
½ cup white onion, diced
3 Tbsp. low-sodium soy sauce
1/8 tsp. ground cumin
¼ cup red bell pepper, diced
cooking spray

Directions
In a mixing bowl, beat egg substitute with wire whisk briskly for 1 minute. Crumble tofu into small bits and add to egg. Stir in pepper, paprika and soy sauce.

Spray non-stick skillet with cooking spray. Sauté the tomato, onion, chili, garlic, red pepper and cumin over medium-high heat. Cook until all liquid has evaporated and onion is caramelized.

Add egg mixture and cilantro to skillet, stir well. Scramble over medium heat until egg is cooked.

Yield:               4 servings
Prep Time:      20 minutes
Cook Time:     15 minutes
Difficulty:        2

Nutrition Facts
Calories           230
Fat Calories   81
Total Fat         9g
Saturated Fat            1.6g
Cholesterol     1.9mg
Sodium           795.5mg
Total Carbohydrate   8.7g
Dietary Fiber 1.4g
Sugars           2.5g
Protein           28.8g