September 23, 2014
Tofu Scramble with Kale and Sweet Potatoes
A few weeks ago I had absolutely nothing in the house to cook for breakfast, so I went out and bought one of the frozen entrée. Obviously still trying to remain health conscious, I picked up “Amy’s Tofu Scramble” which is made with organic vegetables, hash browned potatoes and of course tofu. It was actually a lot better than I thought it would be! Of course at almost $6 / box it’s def not something I would want to buy every day.
So I came across this recipe and can I just say, it is amazing! It is super easy to make, and at 264 calories per serving and 20 grams of protein, it’s hard to resist!
Ingredients:
1 small sweet potato, cut into ½ in cubes
1 tablespoon of canola oil
½ small yellow onion, chopped
1 (14 oz) package extra firm tofu, drained and crumbled
¼ teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon salt (I didn’t add in the salt)
¼ teaspoon turmeric
2 cups baby spinach
Pepper to taste
Directions:
- Place the sweet potato cubes in a large skillet, and cover with water. Bring to a boil, then reduce the heat to medium and simmer three minutes. Pour out all the water.
- Add the canola oil and onions. Sauté on medium-high heat for seven minutes. Add the crumbled tofu, garlic powder, cumin, salt, and turmeric. Cook for five or so minutes on medium heat, stirring frequently.
- Add the kale, top the skillet with a lid, lower the heat to simmer, and allow to steam for a few minutes or until the kale is tender.
- Makes two large servings. Below is the nutritional info for one serving.
source
