Beachcomber Tofu Scramble
A nice change from eggs for breakfast
- 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
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For more than 30 years, Dr. Julian Whitaker has helped people regain their health with a combination of therapeutic lifestyle changes, targeted nutritional support, and other cutting-edge natural therapies. He is widely known for treating diabetes, but also routinely treats heart disease and other degenerative diseases. More About Dr. Whitaker
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