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KIWI magazine

tofu edamame scramble

Intimidated by cooking with tofu? Try scrambling it! This recipe is more flavorful than scrambled eggs and packs a bigger protein punch, but still feels right at home on the breakfast table. Nutritional yeast is a yellow, cheesy-tasting yeast that's rich in B vitamins; find it in the supplement or bulk sections of natural food stores.

Active time: 25 minutes

Total time: 25 minutes

Ingredients

  • 2 Tablespoons olive oil
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 ½ Tablespoons nutritional yeast
  • 1 Tablespoon tahini
  • Juice of ½ lemon
  • 16 ounces firm tofu, drain and crumbled
  • 1 cup shelled edamame, thawed if frozen
  • Salt and pepper, to taste

Directions

  1. Warm the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, 5 to 7 minutes.
  2. While they cook, combine the soy sauce, nutritional yeast, tahini, and lemon juice in a medium bowl and mix well. Add the tofu and toss to combine.
  3. Adjust the heat to medium high and add the tofu mixture to the skillet. Use a spatula to spread the mixture evenly over the surface of the pan, and let cook for 2 to 3 minutes without stirring. Use the spatula to flip the tofu mixture over and cook 2 to 3 minutes. Continue until most of the tofu has browned and is beginning to appear crisp, about 10 to 12 minutes total.
  4. Add the edamame, salt, and pepper, and cook 2 more minutes. Serve hot.
Serves 4
Per serving: calories 224, fat 17 g, protein 21 g, carbohydrates 13 g, dietary fiber 4 g

 

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