Sunday, March 25, 2012

Fat Free, Salt Free Tofu Scramble

This month I am eating from The Engine 2 Diet, by Rip Esselstyn.  While the book has some wonderful recipes, it is also a great guide for adapting your own recipes.   For those of you that are not familiar with the book, the author has designed a plant strong diet that uses whole foods, whole grains and does not include oils or salt.  I can honestly tell you that you will never miss either ingredient.  

This morning I did a tofu scramble without using oil or salt.   It was absolutely de-lish!   It was quite filling too, and I had leftovers!   I can add a little salsa, a couple slices of avocado with the scramble wrapped in a sprouted grain tortilla and voila!  Lunch tomorrow!  Tofu scramble, to me, is one of those things that is even better the next day.  I did not use exact measures of the veggies, and you can add in what ever you like.  Mushrooms, zucchini, kale, etc.    I made enough for about two servings.

Tofu Scramble

1/3 pkg extra firm tofu drained and squeezed dry and crumbled
strips of red, green and yellow peppers, a good hand full will do it
chopped onion
1 small red skinned potato sliced fairly thin
Hand full of baby spinach
2 Tbs nutritional yeast
1/2 tsp turmeric
1/4 tsp garlic powder
red pepper flakes or cayenne (optional)
"fry" the veggies in a mixture of 2 teaspoons of Braggs liquid aminos and about 2 tbls water. Cover pan and cook on medium  heat until veggies are tender and liquid has absorbed. Veggies should not be too soft. 

Add the tofu, nutri, tumeric and garlic powder, saute until well blended and tofu has heated through.  Add spinach and toss mixture until spinach has wilted. 

Serve with whole grain bagel, whole grain toast or wrapped in a tortilla.  


1 comment:

Healthy Grocery said...

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