NUTRITION

SERVINGS

INGREDIENTS

4 oz firm tofu

3 large eggs

1 cup sliced mushrooms

2 cups shredded green cabbage

0.5 cup chopped tomatoes

0.5 tsp toasted sesame oil

1 tbsp tamari

1 tsp minced garlic

1 tsp minced ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Press the firm tofu between paper towels to remove excess moisture, then cut into 1/2-inch cubes.

• 2

  In a small bowl, whisk the eggs with the sea salt and black pepper until well combined.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 4

  Add the tofu cubes to the skillet and cook for 5-6 minutes, turning occasionally, until golden brown and crisp on all sides.

• 5

  Remove the tofu from the pan and set aside.

• 6

  In the same skillet, add the minced garlic, minced ginger, and sliced mushrooms, sautéing for 3 minutes until the mushrooms are tender.

• 7

  Stir in the shredded cabbage and chopped tomatoes, cooking for another 3-4 minutes until the cabbage is slightly wilted.

• 8

  Push the vegetables to the edges of the pan and pour the whisked eggs into the center, scrambling them until they are just set.

• 9

  Return the tofu to the pan, drizzle with tamari, and toss all ingredients together for 1 minute until thoroughly heated and combined.