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Tofu’s versatility and ability to act as blank canvas for flavors, makes it a great substitute for eggs. The end result is fluffy texture bursting with flavors and packed with protein.
What you'll need
Ingredients
Directions
1.
In a large skillet, heat oil over medium-high heat. Add ½ the garlic and sauté until fragrant, about 30 seconds.
2.
Crumble tofu and add to skillet. Mix in turmeric, oregano, and sea salt. Press down mixture with a spatula and allow to cook for 5 minutes or until bottom of tofu layer is browned. Flip or stir and cook another 3 minutes.
3.
Meanwhile, in a medium skillet, combine remaining garlic, tamari, zucchini and mushroom. Cook over medium heat for 5 minutes.
4.
Add zucchini mixture to tofu and stir to combine, reducing heat to medium.
5.
Stir in spinach, basil, thyme and olives, cook for 1-2 minutes or until spinach wilts.
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 5
| Amount Per Serving | ||
|---|---|---|
| Calories 119 | ||
| % Daily Value* | ||
| Total Fat 7 g | 9% | |
| Saturated Fat 1 g | 5% | |
| Sodium 244 mg | 11% | |
| Total Carbohydrate 7 g | 3% | |
| Dietary Fiber 2 g | 7% | |
| Protein 9 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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