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VEGGIE AND TOFU SCRAMBLE – Pioneer COOKERY

VEGGIE AND TOFU SCRAMBLE

by on with No Comments

Ingredients

  • 2 cups lightly packed spinach leaves
  • 1 large tomato, quartered
  • 1/2 red or yellow bell pepper, quartered
  • 1/2 red onion, quartered
  • 3 garlic cloves
  • 1 (14-ounce) package firm tofu, well drained
  • 1/8 teaspoon fine sea salt

Directions

In a food processor, combine spinach, tomato, bell pepper, onion and garlic, and pulse until finely chopped. This can be covered and refrigerated up to 1 day ahead.

Put vegetable mixture in a large skillet and bring to a simmer over medium-high heat. Crumble in tofu and sprinkle with salt. Cook, stirring and breaking up any large chunks of tofu, until most of the liquid has evaporated, about 8 minutes.
Serve warm.

Nutritional Info
Per Serving:
120 calories (60 from fat)
7g total fat
1g saturated fat
100mg sodium
7g carbohydrates
2 g dietary fiber
2g sugar
12g protein

SmartPoints value : 3

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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