A tasty vegetable scramble that can be made with eggs or tofu. Perfect for a relaxing weekend breakfast.
3 cups organic baby spinach or baby kale
1 cup chopped onion
1 cup chopped green pepper
1 cup diced tomatoes
8 ounces (1/2 block) firm tofu (or 3 eggs - see note)
Saute spinach, onions, peppers, and tomatoes until tender.
Squeeze out as much water as you can from the tofu and then crumble it over the vegetable mixture and cook until tofu is lightly browned.
Note: This recipe can be made with eggs instead of tofu. Blend 3 eggs with 1/4 cup non-dairy milk, pour over the vegetable mixture and cook until eggs are done. It is also excellent with 2 eggs and the tofu crumbled in.
Calories 255; Protein 23 g; Carbohydrates 24 g; Total Fat 10.7 g; Saturated Fat 1.5 g; Cholesterol 0 mg; Sodium 71 mg; Fiber 8 g; Beta-Carotene 2941 ug; Vitamin C 85 mg; Calcium 870 mg; Iron 5.7 mg; Folate 176 ug; Magnesium 135 mg; Zinc 2.5 mg; Selenium 21 ug