Beachcomber Tofu Scramble

A nice change from eggs for breakfast

Serves 2

• 1 teaspoon extra-virgin olive oil
• 12 ounces medium-firm tofu, cut into ½-inch cubes
• 1 clove garlic, peeled and minced
• ½ onion, chopped
• ½ red or green bell pepper, chopped
• ½ cup spinach, chopped
• Dash salt
• Dash pepper
• 2 ounces grated reduced fat cheese

In a large nonstick skillet, heat olive oil over medium-high heat. Add tofu and cook for 5 minutes, stirring consistently. Add garlic, onion, bell pepper, and spinach and cook and stir for another 3-5 minutes, until tofu is hot and spinach is wilted. Season with salt and pepper. Add cheese and stir until melted.

Per serving: calories 223, protein 21 g, carbohydrates 11 g, fiber 2 g, fat 12  g, sodium 328 mg