Breakfast "Oakland"

15 Reviews
62% would make this recipe again

Breakfast with a vegan version for "scrambled eggs".

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Ingredients

??? shallots, finely chopped ???
??? canola oil ???
??? turmeric ???
??? ground cumin ???
??? curry powder ???
??? firm regular tofu, crumbled ???
??? garlic, minced ???
??? soy sauce ???
??? ground pepper to taste [optional] ???
??? salt [optional] ???
??? bread, whole wheat ???
??? orange juice ???

Method

  1. Preheat a skillet over medium heat and add the oil, shallot and spices.
  2. Crumble in the tofu using your hands or a fork. Stir until well mixed together with the spicy oil.
  3. Add the garlic, soy sauce. Season with salt and pepper to taste. As soon as the tofu is hot, it's ready.
  4. Serve with the toasted bread and orange juice.
  5. If preparing in advance, keep a cup of water to splash into the skillet when reheating, to avoid tofu getting too dry.

Nutrition Facts Table

per 1 serving (310 g)

Amount

% Daily Value

Calories

390

Fat

18 g

27 %

Saturated 2 g
+ Trans 0.1 g

11 %

Cholesterol

0 mg

Sodium

480 mg

20 %

Carbohydrate

40 g

13 %

Fibre

5 g

20 %

Sugars

8 g

Net Carbs

35 g

Protein

23 g

Vitamin A

4 %

Vitamin C

74 %

Calcium

25 %

Iron

53 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin C
Good source of  :
Calcium, Copper, Fibre, Vitamin B6, Vitamin E, Vitamin K, Zinc
Source of  :
Omega-3, Pantothenic Acid, Vitamin B2
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 1
Vegetables ½
Meat and Alternatives 2
Fats 3
More info
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Reviews

15 Reviews (15 with rating only) 62% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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