Ingredients
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For the scrambled tofu:
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2 blocks firm or extra-firm silken tofu
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1/2 cup all-purpose flour
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1 tbsp cornstarch
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1/4 tsp salt
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1/8 tsp black pepper
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1/4 cup water
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For the veggie mixture:
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1 large carrot, julienned
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1 small zucchini, sliced into thin rounds
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1 green bell pepper, cored and sliced into thin strips
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1/2 red cabbage, shredded
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1/2 cup frozen edamame, thawed
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1/2 cup baked sweet potato fries, crushed (optional)
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1/4 cup diced onion
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1/4 cup diced mushrooms
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1/4 cup sliced green onions (for garnish)
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Optional toppings:
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Chopped nuts (walnuts, pecans, almonds, etc.)
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Sesame seeds
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Green onions (chopped)
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Black sesame seeds
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Roasted Seaweed Snacks
Directions
Subtitle: A Flavorful, Protein-Packed Vegetarian Breakfast Inspired by Korean Cuisine
Ingredients:
For the scrambled tofu:
2 blocks firm or extra-firm silken tofu
1/2 cup all-purpose flour
1 tbsp cornstarch
1/4 tsp salt
1/8 tsp black pepper
1/4 cup water
For the veggie mixture:
1 large carrot, julienned
1 small zucchini, sliced into thin rounds
1 green bell pepper, cored and sliced into thin strips
1/2 red cabbage, shredded
1/2 cup frozen edamame, thawed
1/2 cup baked sweet potato fries, crushed (optional)
1/4 cup diced onion
1/4 cup diced mushrooms
1/4 cup sliced green onions (for garnish)
Optional toppings:
Chopped nuts (walnuts, pecans, almonds, etc.)
Sesame seeds
Green onions (chopped)
Black sesame seeds
Roasted Seaweed Snacks
Instructions:
1. Whisk together the flour, cornstarch, salt, and black pepper in a medium bowl until well combined. Gradually whisk in the water until smooth. Set aside.
2. Heat a non-stick pan over medium heat and pour in the beaten egg mixture. Cook for about 1 minute or until the edges start to set. Use a spatula to gently lift and fold the sides of the omelet inwards, creating a thickened creamy base. Continue cooking and folding until almost solid, but still slightly moist. Remove from heat and transfer to a plate.
3. In another pan, heat up a drizzle of oil over medium heat. Add the carrots and cook for 2 minutes. Then, add the zucchini and cook for another 2 minutes. Pour in the reserved liquid from the scrambled tofu and cook until evaporated.
4. Next, stir in the remaining vegetables – cabbage, edamame, sweet potatoes, onions, and mushrooms. Cook for another 2-3 minutes or until heated through. Season with additional salt and pepper if desired.
5. To assemble, place a portion of the veggies onto a serving platter. Top with the scrambled tofu and sprinkle with your choice of optional toppings. Serve hot with rice or bread for a complete meal.
Serves 4
Difficulty: Easy
Nutrition Facts per serving (without optional toppings):
Calories: 263 kcal
Carbohydrates: 34 g
Protein: 15 g
Fat: 8 g
Saturated Fat: 1.5 g
Trans Fat: 0 g
Cholesterol: 1 mg
Sodium: 430 mg
Potassium: 430 mg
Fiber: 5 g
Sugar: 4 g
Vitamin A: 12% DV
Vitamin C: 100% DV
Calcium: 10% DV
Iron: 8% DV
Total Time: Prep + Cook = 20-25 minutes
Steps
|
1
Done
|
Whisk together the flour, cornstarch, salt, and black pepper in a medium bowl until well combined. Gradually whisk in the water until smooth. Set aside. |
|
2
Done
|
Heat a non-stick pan over medium heat and pour in the beaten egg mixture. Cook for about 1 minute or until the edges start to set. Use a spatula to gently lift and fold the sides of the omelet inwards, creating a thickened creamy base. Continue cooking and folding until almost solid, but still slightly moist. Remove from heat and transfer to a plate. |
|
3
Done
|
In another pan, heat up a drizzle of oil over medium heat. Add the carrots and cook for 2 minutes. Then, add the zucchini and cook for another 2 minutes. Pour in the reserved liquid from the scrambled tofu and cook until evaporated. |
|
4
Done
|
Next, stir in the remaining vegetables - cabbage, edamame, sweet potatoes, onions, and mushrooms. Cook for another 2-3 minutes or until heated through. Season with additional salt and pepper if desired. |
|
5
Done
|
To assemble, place a portion of the veggies onto a serving platter. Top with the scrambled tofu and sprinkle with your choice of optional toppings. Serve hot with rice or bread for a complete meal. |
|
6
Done
|
1.5 g |
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