2 Serves
30 Mins
Drain the firm tofu and press it with paper towels to remove excess moisture, then crumble it into small pieces using your hands or a fork.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
355 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
17 mg / 1,250 mgPotassium
75 mg / 4,700 mgSodium
650 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Finely dice the onion and mince the garlic using a chef's knife.
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced onion to the skillet and sauté until translucent, then stir in the minced garlic and cook for another minute until fragrant.
Add the crumbled tofu to the pan and cook, stirring occasionally, until heated through and slightly golden.
Season the scramble with salt and pepper to taste, toss well to combine, and serve immediately while hot.
25
g95
g20
g
Yemeni
