A vegan version for "scrambled eggs", served with two slices crispbread.
1 | shallots, finely chopped | 40 g | |
4 tsp | canola oil | 20 mL | |
2 tsp | turmeric | 6 g | |
2 tsp | ground cumin | 5 g | |
2 tsp | curry powder | 6 g | |
240 g | firm regular tofu, crumbled | 1 1/4 cup | |
1 clove | garlic, minced | ||
1 tbsp | soy sauce | 15 mL | |
ground pepper to taste [optional] | |||
1 pinch | salt [optional] | 0.2 g | |
2 cups | mixed greens | 50 g | |
4 tsp | Classic Vinaigrette | 20 mL | |
4 slices | whole grain crispbread | 40 g | |
1 cup | blackberries | 120 g |
If preparing in advance, keep a cup of water to splash into the skillet when reheating, to avoid tofu getting too dry.
per 1 serving (260 g)
Amount % Daily Value |
Calories 430 |
Fat 25 g 38 % |
Saturated
2.7 g
14 % |
Cholesterol 0 mg |
Sodium 330 mg 14 % |
Carbohydrate 34 g 11 % |
Fibre 9 g 37 % |
Sugars 5 g |
Net Carbs 25 g |
Protein 22 g |
Vitamin A 18 % |
Vitamin C 32 % |
Calcium 27 % |
Iron 53 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Fruits | 0 |
Vegetables | ½ |
Meat and Alternatives | 2 |
Fats | 4 ½ |