RECIPE: Scrambled Tofu Rancheros (vegan)

[Guest guest]

This recipe is also from Louise Hagler's book “tofu quick & easy” (page

16). Makes a very filling breakfast if you use 2 servings of the Rancheros

on 2 low-carb whole wheat tortillas (so this can be low-carb too!). Total

calories for this variation: 270-310 depending on how many calories each the

tortillas are.

 

Megan

 

SCRAMBLED TOFU RANCHEROS

 

Heat in a skillet:

1 T. olive oil

 

Stir in:

1 clove garlic, minced

1 small onion, chopped

1/2 t. turmeric (to make the tofu a " scrambled egg yellow " color; use

sparingly unless you want canary-yellow tofu)

1 lb. regular tofu, crumbled

 

Cook and stir for about 5 minutes, then stir in:

1 large tomato, chopped (1-1/2 c.)

2 T. chopped fresh cilantro

1 (4 oz.) can chopped green chiles, drained

1 t. salt

 

Stir & cook until tofu starts to brown. SErve hot with hot corn or wheat

tortillas and salsa.

 

Per 1/2 c.: calories, 85; total protein, 5g; soy protein, 5g; fat, 5g;

carbohydrates, 5g; fiber, 1g; calcium, 152mg; sodium, 314mg.