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Lilly’s Table

 
 
Wilted Greens
© Lillys-Table.com Photo of Carrot Tofu Scramble
 

Tags: Dairy Free Vegan Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Carrot Tofu Scramble

from Carrot Tofu Scramble with Greens, the Week of June 5, 2016.
View the previous recipe for this meal.

Carrot juice dyes the tofu a brillant, almost egg colored yellow and lends a healthy dose of beta-carotene. If you do not have the carrot juice, just use a few extra shredded carrots to make this veggie packed breakfast. Nutritional yeast can be found in health food stores, sometimes in the supplement department. It is optional, but adds a healthy dose of B-vitamins and a nutty flavor that I just love in my tofu scrambles.

Ingredients

  • 1 teaspoon olive oil
  • 8 ounces tofu, extra-firm
  • 2 carrots, peeled and shredded
  • ½ cup carrot juice
  • ¼ teaspoon salt
  • 1 pinch black pepper, optional
  • 2 tablespoons nutritional yeast, optional

Serving Size: 2 People

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Preparation Instructions

Drizzle in the olive oil over medium heat. Crumble in the tofu and shredded carrots, saute and sear. Once it starts to stick slightly pour in the carrot juice. Increase the heat.

As soon as it starts to fiercely simmer, sprinkle in the salt, pepper and nutritional yeast if using. Add more to taste.

Garnish with a sprinkle of the minced green tops of the carrots, if available as garnish.

Serve while hot and steamy.