Turmeric Scrambled Tofu


Protein-packed, this hearty heart-healthy breakfast has turmeric – an anti-inflammatory which helps ward off Alzheimer’s disease, arthritis and cancer. This recipe comes to us from Jennifer Grayson of The Red, White, and Green.

  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1 14 oz. package of firm or extra firm organic tofu
  • 1 ½ tablespoons curry powder (contains turmeric)
  • pinch of salt

1. Heat olive oil in a large skillet over medium high heat.

2. Add onions and cook 1-2 minutes until soft and translucent.

3. In the meantime, remove tofu from package and drain off any excess water (no need to press tofu; just blot lightly with a towel).

4. Crumble the block of tofu into the skillet with your hands, leaving some larger pieces for texture.

5. Add curry powder to skillet. With a wooden spoon, gently “scramble” tofu as you would eggs, until mixture is evenly yellow in color.

6. Turn heat down to medium low and cook for an additional 5-7 minutes, scrambling occasionally.

7. Add salt to taste.

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Nutrition Information

Turmeric Scrambled Tofu

Servings per Recipe: 2

Amount per Serving

Calories:  225

Calories from Fat:  141

Total Fat:  15.7g

Saturated Fat:  2.8g

Cholesterol:  0mg

Sodium:  317mg

Potassium:  406mg

Carbohydrates:  8.9g

Dietary Fiber:  3.7g

Protein:  17.1g

Sugars:  2.5g

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