Breakfast

Italian Tofu scramble is for Breakfast.

Italian Tofu scramble takes 30 minutes to prepare.

Italian Tofu scramble takes 15 minutes to cook.

Italian Tofu scramble makes 2 servings.

The ingredients for Italian Tofu scramble are:

12 oz Nagoya TofuPlus Extra Firm (by KRYAN82)
1 cup, sliced Zucchini
3 serving Tomatoes, Roma, Fresh, 1 Med
3 tbsp Basil
2.5 1tsp Canola Oil
6 tbsp chopped Shallots

Here is how you make Italian Tofu scramble:

Press tofu in wrapped paper towel under weights for 30 minutes.Crumble tofu in bowl and add turmeric. Mix well.Mince shallots and saute in canola oil for 5 minutes until soft, but not browned.Add diced zucchini and tomatoes, along with 1 tsp oregano and 2 tbsp basil, and salt and pepper. Cook for 5 - 10 minutes until zucchini is softened and tomatoes have released their juices.Add tofu and mix well, cooking for 5-7 minutes until tofu is heated through. Add remaining 2 tbsp of the fresh basil.Serving Size: 2 2-1/4 cup servingsNumber of Servings: 2Recipe submitted by SparkPeople user LUCYBRAD.

The nutritional information for Italian Tofu scramble is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 299.3

• Total Fat: 15.2 g
• Cholesterol: 0.0 mg
• Sodium: 24.0 mg
• Total Carbs: 23.3 g
• Dietary Fiber: 4.9 g
• Protein: 18.9 g

The dietary needs meet for Italian Tofu scramble is Vegan