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Tofu Scramble with Kale and Sweet Potatoes

September 23, 2014 2 min read

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. b739164f672260f3_Screen_Shot_2014-08-26_at_11.42.41_AM.xxxlarge   source 

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